Current Addendum - Lincoln Technical Institute

CATALOG ADDENDUM TO 

2012-2014 

Official School Catalog Volume VII 

New Britain Campus 

200 John Downey Drive 

New Britain, CT 06051 

860-225-8641 

Main Campus 

Hamden Campus 

109 Sanford Street 

Hamden, CT 06514 

203-287-7300 

Branch Campus 

Shelton Campus 

8 Progress Drive 

Shelton, CT 06484 

203-929-0592 

Branch Campus 

REPLACE Grading Policy on Pages 32 - 33: 

EFFECTIVE OCTOBER 1, 2012 

Grading Policy 

Students are graded upon the completion of each course “module” or set of courses “modules”. 

Students are given letter grades with correspondence to Grade Points which are used to calculate a 

Cumulative Grade Point Average (GPA). The GPA is calculated by multiplying the grade points per 

semester credit hour for the letter grade received by the numbers of credit hours for each course 

“module.” Next, add the total grade points just determined. Then, divide this total by the total credit 

hours earned for these courses “modules.” 

Letter Numeric 

Grade Points Description 

Grade Equivalent 

/ Credit 

A 94 – 100 4.00 Excellent 

A- 90 - 93 3.67 

B+ 87 - 89 3.33 

B 84 - 86 3.00 Good 

B- 80 - 83 2.67 

C+ 77 - 79 2.33 

C 74 - 76 2.00 Average 

C- 70 – 73 1.67 

D+ 67 - 69 1.33 

D 64 – 66 1.00 Poor 

D- 60 - 63 0.67 

F

EFFECTIVE JANUARY 2013 

REVISE Shaun McAlmont’s title to Chief Executive Officer (CEO) on the following pages: 

Table of Contents: Page 2 

Introduction / Letter from the CEO: Page 5 

Statement of Ownership: Page 21 

Revise Scott Shaw’s title to President & COO 

Statement of Ownership: Page 21 

EFFECTIVE MARCH 28, 2013 

REMOVE the third bullet under Approvals on page 21: 

As of March 28, 2013, Lincoln Technical Institute voluntarily withdrew its programmatic accreditation 

with the Commission on Accreditation for Allied Health Education Programs (CAAHEP) for the Medical 

Assistant program. 

EFFECTIVE APRIL 2013 

REVISE the ACCSC contact information under Student Complaint / Grievance Procedure on page 29: 

Schools accredited by the Accrediting Commission of Career Schools and Colleges must have a 

procedure and operational plan for handling student complaints. If a student does not feel that the 

school has adequately addressed a complaint or concern, the student may consider contacting the 

Accrediting Commission. All complaints reviewed by the Commission must be in written form and 

should grant permission for the Commission to forward a copy of the complaint to the school for a 

response. This can be accomplished by filing the ACCSC Complaint Form. The complainant(s) will be kept 

informed as to the status of the complaint as well as the final resolution by the Commission. Please 

direct all inquiries to: 

Accrediting Commission of Career Schools & Colleges 

2101 Wilson Boulevard, Suite 302 

Arlington, VA 22201 

(703) 247‐4212 

www.accsc.org 

A copy of the ACCSC Complaint Form is available at the school and may be obtained by contacting the 

schools Executive Director or online at www.accsc.org. 

56 57 58 / 9676R0813

ADD to the Scholarships section on page 26: 

EFFECTIVE JUNE 1, 2013 FOR STARTS ON OR AFTER JULY 1, 2013 

Add to the following policy on page 26: 

Scholarships 

2013 Lincoln Advantage Scholarship Program 

Purpose: 

The Lincoln Advantage Scholarship is designed to provide financial assistance to students who meet the criteria 

established below and want to enroll in one of the Lincoln Group of Schools* for start dates between July 1, 2013 

through December 31, 2013. By offering the Lincoln Advantage Scholarship to future students who are interested in 

career fields such as automotive, diesel, culinary, business, healthcare, computer networking or cosmetology, 

Lincoln continues to show its commitment to helping students reach their goals as it has done since opening its first 

school in 1946. 

Eligibility Requirements: 

In order to apply for the Lincoln Advantage Scholarship, an eligible student must: 

 

 

 

 

Complete the application process to enroll; 

Complete the Free Application for Federal Student Aid (FAFSA); 

Start the program of your choice by December 31, 2013; and 

Submit your Lincoln Advantage Scholarship application to the campus financial aid staff. 

Those students awarded the scholarship must maintain satisfactory academic progress and also must attend the 

Lincoln Financial Literacy presentation within six weeks of enrollment. Only students that meet the qualifications 

listed above, and the admissions requirements in order to be considered an enrolled student, and who have 

demonstrated a financial need, can be awarded this scholarship. 

Scholarship Award: 

Each eligible student may apply for one scholarship with an award of up to $3,000. The scholarship will be prorated 

over the entire length of his/her program. The Lincoln Advantage Scholarship Committee made up of faculty and/or 

staff will make the final decision regarding the award. 

Each campus location will have a scholarship committee comprised of staff and/or faculty members who will review 

the application to determine the winners. Any student can apply for the scholarship. However, only one Lincoln 

scholarship can be awarded per student. Applications can be submitted any time prior to enrollment periods 

established by the school of your choice. Winners of the scholarship will be notified in writing by school 

administration. The notification will include the amount being awarded and start date for the program. 

Additional Scholarship Information: 

In order to be eligible for the scholarship, a student must start between July 1, 2013 and 

December 31, 2013. The scholarship will not be awarded to any student who defers their enrollment past the 

requisite time period. The amount and number of scholarships offered by each campus can vary based on the 

number of applications and the decisions made by the committee. This award is a scholarship and does not require 

any form of repayment to any of the Lincoln Group of Schools*. 

This Scholarship program can be suspended at any time. There would be no adverse impact on those students who 

were awarded the scholarship in the event that the Scholarship program was suspended. 

*The Lincoln Group of Schools includes those schools under the names of Lincoln Technical Institute, Lincoln College of Technology, and 

Euphoria Institute of Beauty Arts and Sciences. This scholarship program will not be awarded to any student attending campuses in Pennsylvania 

56 57 58 / 9676R0813

REPLACE THE CAREER PROGRAMS AND COURSE DESCRIPTIONS SECTIONS (PAGES 7-19) 

WITH THE FOLLOWING FACT SHEETS 

 

 

EFFECTIVE NOVEMBER 16, 2012, the Medical Assistant program revisions was approved 

EFFECTIVE FEBRUARY 13, 2013, the following program revisions were approved: Practical 

Nursing, Electrical Day and Electrical Evening, Culinary Arts, and Air Conditioning, 

Refrigeration and Heating Technology 

EFFECTIVE JULY 26, 2013 

ADD Nursing Assistant Certificate program to the Career Programs section 

REVISE the first bullet under Certificate and Diploma Programs on page 31: 

 

The school may offer certificate of completion courses, however, some may not be approved by 

this institution’s accrediting body. It is not within its scope of accreditation. 

56 57 58 / 9676R0813

Practical Nursing 

LPN101D DIPLOMA PROGRAM 

DAY AND EVENING DIVISIONS 

H N S Hamden, New Britain and Shelton Campuses 

total instructional hours . . . . . . . . 1591.0 

total semester credit hours* . . . . . . . . 61.0 

approximate weeks to complete – day . . . 52.0 (includes holidays and scheduled breaks) 

approximate weeks to complete – eve . . . 92.0 (includes holidays and scheduled breaks) 

*The listing of credit hours is not meant to imply that credits can be transferred into college or other 

private career school programs. Transfer credits are at the sole discretion of the receiving school. 

CIP CODE: 51.3901 SOC CODE: 29-2061 

program objective 

The Practical Nursing program prepares the individuals to become entry-level 

Practical Nurses. Practical Nurses provide nursing to clients of all ages with 

common health problems in a variety of health care settings under the direction 

of a Registered Nurse; participate in the nursing process to promote, maintain, 

and restore health or administer care to dying patients; practice within the legal 

and ethical framework of the nursing profession; and function as a member of 

the health care team in a variety of health care environments. Graduates of 

this program are eligible to sit for the State of Connecticut, Practical Nursing 

Licensing exam. The classrooms and labs are equipped with the necessary 

medical equipment and materials essential for training Practical Nurses. 

Major equipment includes Anatomical Manikins, VitalSim, Wheelchair, 

Stethoscopes, Electronic Thermometers, Personal Computers and Pumps. 

Students will be required to complete out-of-class assignments in each course. 

semester number course lecture lab clinical total total 

hours hours hours hours credits prerequisites 

I PN103A Nursing I – Fundamentals of Nursing 116 40 0 156 6.5 

I PN105A Clinical Experience/Nursing I 0 0 180 180 6.5 

I PN109A Anatomy and Physiology I 70 0 0 70 3.0 

SEMESTER I SUBTOTALS 186 40 180 406 16.0 

Successfully attain competence in designated lab skills prior to practicing skills 

in the clinical area. 

II PN115A Nursing II – Advanced Fundamentals of Nursing 30 30 0 60 2.5 PN103A, PN105A, PN109A 

II PN117A Clinical Experience/Geriatrics 0 0 185 185 6.5 PN103A, PN105A, PN109A 

II PN121A Anatomy and Physiology II 50 0 0 50 2.0 PN103A, PN105A, PN109A 

II PN122A Principles of Pharmacology 35 10 0 45 2.0 PN103A, PN105A, PN109A 

II PN124A Clinical Experience/Well Child 0 0 27 27 0.5 PN103A, PN105A, PN109A 

II PN125A Human Growth and Development 30 0 0 30 1.0 PN103A, PN105A, PN109A 

SEMESTER II SUBTOTALS 145 40 212 397 14.5 

III PN130A Nursing IV – Mental Health Nursing 45 0 0 45 2.0 PN103A, PN105A, PN109A, PN115A, PN117A, PN121A, PN122A, PN125A 

III PN131A Nursing III – Concepts of Maternal-Child 45 3 0 48 2.0 PN103A, PN105A, PN109A, PN115A, PN117A, PN121A, PN122A, PN125A 

III PN132A Nursing V – Nursing Across the Lifespan I 81 10 0 91 4.0 PN103A, PN105A, PN109A, PN115A, PN117A, PN121A, PN122A, PN125A 

III PN134A Clinical Experience/Sub Acute I 0 0 216 216 7.5 PN103A, PN105A, PN109A, PN115A, PN117A, PN121A, PN122A, PN125A 

SEMESTER III SUBTOTALS 171 13 216 400 15.5 

IV PN136A Clinical Experience/Mental Health 0 0 18 18 .50 

IV PN138A Clinical Experience/Maternal-Child 0 0 18 18 .50 

IV PN140A Nursing VI – Nursing Across the Lifespan II 143 11 0 154 7.0 

IV PN142A Clinical Experience/Sub Acute II 0 0 162 162 5.5 

IV PN144A Professional Development 36 0 0 36 1.5 

SEMESTER IV SUBTOTALS 179 11 198 388 15.0 

PN103A, PN105A, PN109A, PN115A, PN117A, PN121A, PN122A, PN125A, 

PN130A, PN131A, PN132A, PN134A 


PN130A, PN131A, PN132A, PN134A 


PN130A, PN131A, PN132A, PN134A 


PN130A, PN131A, PN132A, PN134A 


PN130A, PN131A, PN132A, PN134A 

Maximum Time Frame (MTF) . . . . 91.5 semester credits 

PROGRAM TOTALS 681 104 806 1591 61.0 

HAMDEN, NEW BRITAIN and SHELTON CAMPUSES 

109 Sanford Street • Hamden, CT 06514 • 203.287.7300 

200 John Downey Drive • New Britain, CT 06051 • 860.225.8641 

8 Progress Drive • Shelton, CT 06484 • 203.929.0592 

toll free – 800.336.6384 • www.lincolntech.com 

For student consumer information, please visit: www.lincolnedu.com/consumerinfo 

This program may not be offered at all campuses. 

LOANS AND GRANTS AVAILABLE TO THOSE WHO QUALIFY 

56 57 58 5650 R0413

course descriptions 

Practical Nursing LPN101D – DAY AND EVENING DIVISIONS 

PN103A – NURSING I – FUNDAMENTALS OF NURSING 

156 Contact Hrs (116 Lecture, 40 Lab, 0 Clinical); 6.5 Credits 

Fundamentals of Nursing is designed to provide the student 

with the nursing skills, techniques, attitudes and behaviors, 

which are necessary for the provision of safe, effective, 

ethical and efficient nursing care. In order to acquire 

the knowledge and critical thinking skills necessary, the 

student will be provided with study skills and strategies 

to maximize their learning potential. Due to the advent 

of the computerized medical record, the student will also 

learn computer skills applied to the nursing field and 

nursing education. By tracing the evolution of nursing, 

with particular emphases placed on Practical Nursing, 

the student will learn how to assist each individual patient 

to return to an optimum level of functioning on the 

wellness/illness continuum. By coordinating, classroom 

theory with laboratory and clinical practice, the student 

will be afforded the opportunity to apply knowledge gained 

in a logical and systematic manner. Basic mathematical 

concepts are reviewed using self-tutorial assignment(s). 

Simple conversions among systems of measurement will 

also be integrated into classroom theory, laboratory and 

clinical practice. 

Prerequisite(s): None 

PN105A – CLINICAL EXPERIENCE/NURSING I 


This Clinical Experience is a component of Nursing I. 

Clinical competencies must be successfully completed 

to receive a passing grade. The student is provided the 

opportunity to care for clients in a long-term care setting. 

Prerequisite(s): Successfully attain competence in designated lab skills 

prior to practicing skills in the clinical area. 

PN109A – ANATOMY AND PHYSIOLOGY I 


This course begins with a focus on basic medical terminology 

and includes a brief review of the basic components of 

speech and writing. In this section of the course, emphasis 

is placed on interpreting and comprehending the specialized 

vocabulary of the health care field. In addition, this course 

encompasses aspects of anatomy, physiology, chemistry and 

microbiology. It will relate to how the parts of the body 

influence each other and contribute to effective overall 

functioning in maintaining homeostasis. 


PN115A – NURSING II – ADVANCED FUNDAMENTALS 

OF NURSING 


This course is designed to expand on the knowledge 

base acquired in Nursing I – Fundamentals of Nursing. 

The emphasis will be on increasingly complex nursing 

procedures and techniques. Critical Thinking Skills and 

the Nursing Process will be utilized by the student to assist 

the client to obtain an optimum level of functioning on the 

Wellness/Illness continuum. 

Prerequisite(s): PN103A, PN105A, PN109A 

PN117A – CLINICAL EXPERIENCE/GERIATRICS 


This Clinical Experience is a component of Human 

Growth and Development. Clinical competencies must 

be successfully completed to receive a passing grade for 

this course. 


PN121A – ANATOMY AND PHYSIOLOGY II 


This course is a continuation of Anatomy and Physiology I. 

The primary focus encompasses anatomy and physiology of 

the remaining systems and nutrition. This course also relates 

how the parts of the body influence each other and contribute 

to effective overall functioning in maintaining homeostasis. 


PN122A – PRINCIPLES OF PHARMACOLOGY 


This course provides an introduction to various medication 

classification systems, and numerous medications’ effect 

on the human organism. This course also includes a 

comprehensive review of mathematical functions as 

they relate to dosage calculations. The student will be 

required to take a Dosage Calculations exam. This course 

also includes medication administration and requires 

the student to demonstrate competence in medication 

administration skills in the laboratory setting. Principles 

of Pharmacology acquaints the student with the basic 

classification systems for medications as well as the general 

action, use, side effects and nursing implications common 

to each classification system. 


PN124A – CLINICAL EXPERIENCE/WELL CHILD 


This Clinical Experience is a component of Human 

Growth and Development. Clinical competencies must be 

successfully completed to receive a passing grade for this 

course. The student will have the opportunity to observe/ 

interact with the well-child in the pre-school setting. 


PN125A – HUMAN GROWTH AND DEVELOPMENT 


This course provides an overview of the biological, social 

and psychosocial processes that contribute to human 

growth and development across the lifespan. Areas 

covered include theories of development, learning and 

personality. Also included will be concepts of sociology, 

culture, status, role and identity. Areas of care for the older 

adult include physical and psychosocial changes, strengths 

and limitations which occur as part of the aging process. 

The role of the nurse in preventative and restorative care 

throughout the life span is emphasized. 


PN130A – NURSING IV – MENTAL HEALTH NURSING 


This course is designed to provide the student with an 

understanding of care for the client with Mental Health 

needs throughout the life span. This course will focus on 

current theories, treatment modalities, pharmacology and 

therapeutic communication. Emphasis will be placed on 

developing an understanding of the manifestations of a 

variety of mental health disorders. The nursing process will 

be utilized to respond to various ethical, legal, emotional 

and behavioral issues. 

Prerequisite(s): PN103A, PN105A, PN109A, PN115A, PN117A, 

PN121A, PN122A, PN125A 

PN131A – NURSING III – CONCEPTS OF MATERNAL- 

CHILD 


This course covers the physical and emotional aspects 

of pregnancy, labor, delivery and postpartum care. 

Emphasis is placed on health promotion, and prevention of 

complications for the mother, fetus and newborn infant and 

changes related to the family unit. Health problems that 

complicate pregnancy are discussed including those related 

to the mother and the infant. Pharmacology pertaining 

to Maternal Child Health is also discussed. The nursing 

process is applied to provide effective client care. Strong 

emphasis is placed on the nurse’s role as teacher in health 

promotion. 


PN121A, PN122A, PN125A 

PN132A – NURSING V – NURSING ACROSS THE 

LIFESPAN I 


The systems approach to this course is designed to provide 

the student with a broad base of knowledge of selected 

diseases and disorders which effect individuals as they 

move along the wellness/illness continuum. Emphasis will 

be placed on using the nursing process to meet the unique 

needs of each patient and family and/or support system 

during disruptions of health with the goal of returning 

the individual to an optimal level of wellness or to support 

them through the experience of death. Included will be 

basic pathophysiology within selected biological system 

disorders: Cardiovascular, Respiratory, Endocrine, and 

Upper Gastrointestinal. Fluid, Electrolytes and Shock will 

also be covered. Emphasis will also be placed on appropriate 

methods of health maintenance where applicable, diet 

therapy, and the use of medications for the restoration and 

maintenance of health. 


PN121A, PN122A, PN125A 

PN134A – CLINICAL EXPERIENCE/SUB ACUTE I 


This Clinical Experience is a component of Nursing 

V – Nursing Across the Lifespan I. Clinical competencies 

must be successfully completed to receive a passing grade 

for this course. Depending on scheduling, the student’s 

participation in the medication administration competencies 

may occur in this course. This Clinical experience will 

provide the student with the opportunity to care for clients 

in a sub-acute clinical environment. 


PN121A, PN122A, PN125A 

PN136A – CLINICAL EXPERIENCE /MENTAL HEALTH 


This clinical experience is a component of Nursing 

IV – Mental Health Nursing. Clinical competencies must 

be successfully completed to receive a passing grade for 

this course. Clinical experiences will provide the student 

with the opportunity to utilize therapeutic communication 

skills while interacting with adults within the mental health 

setting including an inpatient psychiatric unit. 


PN121A, PN122A, PN125A, PN130A, PN131A, PN132A, 

PN134A 

PN138A – CLINICAL EXPERIENCE/MATERNAL-CHILD 



III – Concepts of Maternal-Child. Clinical competencies 


for this course. The student will have the opportunity to 

observe/interact with clients in a maternity setting. 



PN134A 

PN140A – NURSING VI – NURSING ACROSS THE LIFESPAN 

II 


This course is a continuation of Nursing V – Nursing Across 

the Lifespan I. The systems approach continues with this 

course and is designed to provide the student with a broad 

knowledge base of selected diseases and disorders affecting 

individuals of all ages as they move along the wellness/ 

illness continuum. Emphasis will be placed on using the 

nursing process to meet the unique needs of each patient 

and family and/or support systems during disruption of 

health with the goal of returning the individual to an 

optimal level of wellness or to support them through the 

experience of death. Included will be a unit on the illchild 

and basic pathophysiology within selected biological 

systems’ disorders: Lower Gastrointestinal, Neurological, 

Integumentary, Genitourinary Reproductive, Sensory, 

Cancer, Hemopoetic, and Musculoskeletal. Infectious 

diseases will also be covered. Emphasis will also be placed 

on the appropriate methods of health maintenance and 

where applicable, diet therapy and the use of medications 

for the restoration of health. 



PN134A 

PN142A – CLINICAL EXPERIENCE/SUB ACUTE II 



VI – Nursing Across Lifespan II. Clinical competencies 


for this course. Depending on scheduling, the student’s 

participation in the medication administration competencies 

may occur in this course. This Clinical experience will 

provide the student with the opportunity to care for clients 

of all ages in a sub-acute clinical environment. 



PN134A 

PN144A – PROFESSIONAL DEVELOPMENT 


This course is designed to prepare the student for the role 

transition to Licensed Practical Nurse. Emphasis will 

be placed on preparation for the NCLEX-PN including 

review of content material in conjunction with test-taking 

skills and practice tests. Professional topics include the 

responsibility of licensure, the necessity of continuing 

education and the involvement in nursing organizations. 

State Board of Examiners for Nursing White Papers, 

various letters, Practical Nursing’s Standards of Nursing 

Practice will also be discussed. A session on Disaster 

Nursing and the Licensed Practical Nurse’s role along with 

Bioterrorism issues will be in included. In order to pass this 

course, a passing grade must be achieved on the Exit Exam. 



PN134A

Nursing Assistant 

NA101 – CERTIFICATE OF COMPLETION PROGRAM 

Sh Shelton Campus 

total clock hours 125 

approximately 12 weeks to complete (including holidays and scheduled breaks) 


Nursing assistants play an important role as part of the healthcare team by 

providing direct patient care and emotional and physical support for patients. 

The majority of nursing assistants are Certified Nursing Assistants (CNAs), 

who have completed training in basic patient care. CNAs are employed 

in hospitals, nursing homes, medical offices, home health care and other 

health care settings. CNAs provide much of the direct care that is given 

to patients, particularly in home health care or nursing home settings. This 

includes helping patients with personal care tasks such as feeding, toileting 

and bathing, as well as transporting patients and providing support to both 

the patient and his or her family. They also monitor the patient’s condition 

by taking vital signs and maintaining or checking medical and personal 

equipment. CNAs assist patients with wheelchairs or other assistive devices 

and may lead patients in therapeutic exercise or other activities to increase 

strength and range of motion. 

Upon successful completion of the course below, students will be eligible 

to take the certification exam and earn the credential of Certified Nursing 

Assistant. All students must to take the certification exam within 120 days 

of graduation. 

admissions requirements 

Each candidate must be at least 18 years of age, have a high school diploma, or GED, current physical examination from a medical doctor, and reliable 

transportation. 

clinical requirements 

CPR certificate is a clinical requirement. A CPR course is available for a separate fee. A CPR certificate must be earned prior to the beginning of the Nurse 

Aide Training and Competency Evaluation Course. 

completion requirements 

In order to complete the program, students must have satisfied the following requirements: 

• Have a cumulative grade point average of at least 2.0 

• Have satisfied all financial obligations to the school 

• Have successfully completed all classroom, lab, and clinical courses 

lecture lab clinical total clock 

number course hours hours hours hours prerequisites 

NA101 Nurse Aide Training and Competency Evaluations 34 20 71 125 

TOTALS 34 20 71 125 


NA101 – NURSE AIDE TRAINING & COMPETENCY EVALUATIONS 

125 Clock Hrs (34 Lecture, 20 Lab, 71 Clinical) 

This course of study provides instruction on utilizing a humanistic 

approach to provide basic skills care to residents of Long Term Care 

health care settings. Students will understand how health care systems 

operate and will learn the skills necessary to function safely and efficiently 

in any health care setting. Students will learn the information and 

practical skills necessary for taking the written test and competency 

evaluation test required by the state. 


Nursing Assistant – Certificate of Completion Program 

SHELTON CAMPUS 

8 Progress Drive • Shelton, CT 06484 

203.929.0592 

www.lincolntech.com 

This program/course has not been approved by this institution’s accrediting body. 

It is not within its scope of accreditation 

58 11004 R0413

Medical Assistant 

MA525D – DIPLOMA PROGRAM 

DAY/EVENING PROGRAMS 

H N Sh Hamden, New Britain and Shelton Campuses 


total semester credit hours* 34.0 

total instructional hours 900 

approximate weeks to complete – day (including holidays and scheduled breaks) 40 

approximate weeks to complete – eve (including holidays and scheduled breaks) 71 




The Medical Assistant program prepares students to be multi-functional 

practitioners, thoroughly prepared to perform front office and clinical patient 

care duties, as well as, basic urgent care procedures. Topics covered include 

anatomy and physiology, medical terminology, insurance billing and coding, 

electronic health records, ethics, clinical procedures, aseptic technique, 

minor surgical procedures, universal precautions, general skills in document 

formatting, basic accounting, EKG, and pathophysiology. This program 

delivers practical preparation in the healthcare environment. 

Graduates of this program may find entry-level positions as Office Medical 

Assistants, EKG Technicians, Phlebotomy Technicians, Unit/Ward Clerks 

(in a hospital setting), Claims Examiner, or an Insurance Adjuster and 

Processor. It also provides the diversity of other job options in the hospital 

or laboratory environment. Students will be required to complete out-of-class 

assignments in each course, except externship. 

lecture lab externship total credit 

number course hours hours hours hours hours prerequisites 

BIO101A Anatomy and Physiology I 60 30 0 90 4.0 

BIO102A Anatomy and Physiology II 60 30 0 90 4.0 BIO101A 

SSS150 Student Success Strategies 25 20 0 45 2.0 

MCB100A Health Administration and Records Management 45 45 0 90 3.5 

IT105A Computer & Information Literacy 15 30 0 45 1.5 

MST107A Phlebotomy 30 60 0 90 3.5 

MST108A Clinical Procedures 45 45 0 90 4.0 

MST130A Pharmacology 45 45 0 90 4.0 BIO101A, BIO102A 

MED120A The Virtual Medical Office 45 45 0 90 3.5 

EX201 †§ Clinical Externship 0 0 180 180 4.0 § 

TOTALS 370 350 180 900 34.0 

Note: Course numbers and sequences are listed here for reference only. The actual delivery sequence of courses contained in this program may vary 

depending on individual campus scheduling. 

† The Clinical Externship is a full-time commitment of 180 hours at 30 hours per week for 6 weeks. Externship hours are daytime hours for both day 

and evening programs. All weeks exclude holidays, course change days and make-up hours for absences during externship. Actual times are set by the 

externship sites. Students are responsible for transportation to and from the extern site, as well as meals. 


§ Successful completion of all in school course work must be completed prior to clinical externship. 


Hamden – 109 Sanford Street • Hamden, CT 06514 • 203.287.7300 

New Britain – 200 John Downey Drive • New Britain, CT 06051 • 860.225.8641 

Shelton – 8 Progress Drive • Shelton, CT 06484 • 203.929.0592 





56 57 58 8703 R0413


BIO101A – ANATOMY AND PHYSIOLOGY I 

90 Contact Hrs (60 Lecture, 30 Lab); 4.0 Credits 

This course provides the students, primarily 

in health-related programs, with an in-depth 

understanding of the anatomy and physiology 

and medical terminology of the human body. 

Biological principles, as well as the structural 

and functional relationships among several 

organ systems, are discussed. 


BIO102A – ANATOMY AND PHYSIOLOGY II 


This course is a continuation of BIO101A. 

This course provides students with an 

in-depth understanding of the structure, 

function and medical terminology of the 

remaining organ systems. Interrelationships 

among organ systems are emphasized. 

Prerequisite(s): BIO101A 

SSS150 – STUDENT SUCCESS STRATEGIES 


This course introduces skills and strategies 

that will help students be successful in 

completing their course of study and in 

entering the world of work. The overall 

goal of this course is to facilitate a smooth 

transition to school by engaging the students 

in curriculum focusing on academic and 

life skills. Students will make connections 

with key personnel within the school who 

will assist with their questions and provide 

guidance throughout their education. 

Students learn about time management, 

financial management, goal setting, learning 

strategies, career awareness and critical 

thinking strategies that will provide them 

with skills to be successful in school and in 

life. Learning to work well in teams and 

individually are positive outcomes of the way 

this course is taught. 


MCB100A – HEALTH ADMINISTRATION AND 

RECORDS MANAGEMENT 


This course provides the student with the 

knowledge to understand the background and 

importance of insurance claims completion, 

accounts receivable, coding, and billing. 

Students will have the opportunity to become 

familiar with the basic electronic health 

information process and the opportunity to 

apply necessary knowledge for the release of 

patient information and maintain HIPAA 

privacy rules. The student will have the 

opportunity to understand basic principles 

and terminology of electronic data interchange 

(EDI) and to demonstrate understanding 

of computers, records management, and 

electronic claims submission. 


IT105A – COMPUTER & INFORMATION 

LITERACY 


In this course, students will learn important 

computer and digital technology concepts 

and skills necessary to succeed in careers 

and in life. No prior computer experience is 

assumed. Students will become familiar with 

essential concepts, including an introduction 

to computers and the Internet, and computer 

hardware and software. Students will learn 

about computer networks, e-mail, and Internet 

security and privacy. Skills introduced are 

essential and valuable for all professions. 

They include operating systems and file 

management, word processing, spreadsheets, 

presentation software, Web research, and 

personal information management. This 

course has no prerequisites. 


MST107A – PHLEBOTOMY 


This course introduces the student to clinical 

skills needed for specimen collection. 

Emphasis is placed on proper blood specimen 

collection and laboratory testing procedures. 

Students receive practical clinical experience 

with student to student practice draws and 

laboratory tests. 


MST108A – CLINICAL PROCEDURES 


This course provides students with the basics 

of medical procedures and instruments as 

well as the basic concepts of sterilization 

and the preparation of materials to be 

sterilized. This course also introduces the 

student on how to perform a 12-lead EKG 

(electrocardiography). Students will learn 

practical applications to assist the physician 

in a variety of settings. 


Medical Assistant – MA525D Diploma Program 

MST130A – PHARMACOLOGY 


This course provides students with skills 

to demonstrate competency in all areas 

of pharmacology. The student will be 

introduced to the study and administration 

of medications with an overview of oral, 

rectal and sublingual medications both as 

relates to pathological conditions and as 

general administration. Students are also 

introduced to the Physicians’ Desk Reference. 

The student also demonstrates practical 

applications of skills learned through the 

administration of intradermal, subcutaneous 

and intramuscular injections. 

Students will be able to demonstrate and 

perform CPR as well as first-aid techniques 

as Healthcare Providers. 

Prerequisite(s): BIO101A, BIO102A 

MED120A – THE VIRTUAL MEDICAL OFFICE 


This course is designed to teach the student 

the importance of maintaining a professional 

demeanor at all times along with knowledge 

of the law and the possible consequences of 

unprofessional behavior. While participating 

in a virtual medical office simulation, the 

student will learn how to work within their 

scope of practice as a member of a team, 

set measurable goals and develop time 

management skills and conflict resolution. In 

addition, the student will be able to identify 

and process an ethical problem and to explain 

the differences between ethical issues and 

legal issues. Administrative competencies of 

the medical office, including keyboarding, 

insurance forms, patient billing, and the uses 

of specialized forms and reports and office 

management are included. 


EX201 – CLINICAL EXTERNSHIP 

180 Contact Hrs (180 Externship); 4.0 Credits 

During the clinical externship the student 

applies practical application and experiential 

learning opportunities using all skills learned 

in a real-life clinical setting prior to taking 

the certification/registry examination. 

Prerequisite(s): Successful completion of all in school 

course work must be completed prior to externship.

Electrical 

ET100EE – DIPLOMA PROGRAM 


semester credit hours-eve*. . 42.0 

approximate weeks to complete . . . 77.0 (including holidays and scheduled breaks) instructional hours: 960 




The electrical evening program is designed to provide the necessary training 

that will enable graduates to pursue employment within the installation, 

service, and maintenance areas of the electrical industry on an entry-level basis. 

The classrooms and labs are equipped with the necessary electrical equipment 

and materials essential for training Electricians. Major equipment in the 

labs include residential and commercial wire, connectors, boxes, and switches, 

service panels, lighting fixtures, alarm systems, cabling systems, industrial 

motors and controls, conduit benders, and an assortment of hand tools 

including drills, punches, wire strippers, and test meters. 

Students will be required to complete out-of-class assignments in each course 

in this program. 

lecture lab/shop total credit 


EL-E-101 Basic Electricity 165 75 240 10.5 

EL-E-103 Residential Wiring Techniques 165 75 240 10.5 EL-E-101 

EL-E-105 Industrial Wiring Techniques 165 75 240 10.5 EL-E-101 

EL-E-107 Commercial Wiring Techniques 165 75 240 10.5 EL-E-101 

TOTALS 660 300 960 42.0 


Note: Course numbers and sequences are listed here for reference only. The actual delivery sequence of courses contained in this program m 

vary depending on individual campus scheduling. 










66 11531 R0413


Electrical– ET100EE Diploma Program 

EL-E-101 – BASIC ELECTRICITY 

240 Contact Hrs (165 Lecture, 75 Lab/Shop); 10.5 Credits 

This course gives the student a solid 

theoretical and practical understanding 

of the characteristics and properties of 

electricity. The student will learn about 

electrical charges, electron theory, current, 

voltage, magnetism, and electromagnetism. 

The student will also cover DC circuits, 

direct current, resistors, Ohm’s law, 

power, series circuits, parallel circuits, and 

series parallel circuits. The student will 

then progress on to alternating current 

and voltage. Topics include AC circuits, 

resistance, inductance and capacitance. In 

addition, practical operation of multimeters 

for voltage, current, and resistance readings, 

operation of electromagnetic devices, 

conductors, insulators, insulation, trade 

math, and trade safety will be covered. The 

course concludes with an introduction to the 

National Electrical Code. 

EL-E-103 – RESIDENTIAL WIRING 

TECHNIQUES 


The students will concentrate on the basic 

theoretical and practical applications of 

the National Electrical Code pertaining 

to the complete wiring of residences. 

Topics include schematic and blueprint 

reading, circuit layout, load computation, 

service panels, installation of lighting and 

power circuits, switches and receptacles, 

grounding rules, pulling wires, conduit 

bending, special wires, appliance wiring, 

special outlets, electrical meters, electrical 

testing and troubleshooting. In addition, 

students will learn the wiring techniques 

used in residential homes. 

Prerequisite: EL-E-101 

EL-E-105 – INDUSTRIAL WIRING 

TECHNIQUES 


This course reviews the basics of AC and 

DC motors, controls, and their related 

components. The students will concentrate 

on single and three phase motors and 

control devices such as push-buttons, pilot 

lights, starters, contactors, relays, solenoids, 

control transformers, heavy fuses, and 

circuit breakers. The students will also 

gain an understanding of ladder diagrams 

including the reading and development of 

such diagrams. Additional topics include 

low voltage applications, high voltage 

applications, a basic introduction to 

Programmable Logic Controllers (PLC’s), 

industrial maintenance, and the National 

Electrical Code requirements of motors 

and controls. 

Prerequisite: EL-E-101 

EL-E-107 – COMMERCIAL WIRING 

TECHNIQUES 


This course stresses the basics of practical 

applications of electrical wiring in a 

commercial environment as governed 

by the National Electrical Code. The 

students will learn about the installation, 

maintenance, and repair of electrical wiring 

found in commercial buildings, and singleand 

three-phase transformers. Topics 

covered include single- and three-phase 

electricity, grounding protection, large 

service panels, balancing loads, wireways, 

and commercial calculations. In addition, 

lighting fundamentals, fluorescent lighting, 

wireways and surface metal raceways, 

ducting, overcurrent protection, and 

electrical safety will be covered. 

Prerequisite: EL-E-101

Electrical 

ET100D – DIPLOMA PROGRAM 


semester credit hours-day* 50.0 

approximate weeks to complete . . . 50.0 (including holidays and scheduled breaks) instructional hours: 1200 




The electrical day program is a more extensive version of our evening program, 

as the day program offers an increased portion of lab/shop classes. This focus 

provides students with a greater amount of time to develop and strengthen 

their technical skills. Graduates of this program will be prepared to pursue 

employment on at least an entry-level basis within the installation, service 

and maintenance areas of the electrical industry. The classrooms and labs are 

equipped with the necessary electrical equipment and materials essential for 

training Electricians. Major equipment in the labs include residential and 

commercial wire, connectors, boxes, and switches, service panels, lightening 

fixtures, alarm systems, cabling systems, industrial motors and controls, 

conduit benders, and an assortment of hand tools including drills, punches, 

wire strippers, and test meters. 

Students will be required to complete out-of-class assignments in each 

course in this program. 



EL-D-102 Fundamentals of Electricity 150 150 300 12.5 

EL-D-104 Residential Wiring 150 150 300 12.5 EL-D-102 

EL-D-106 Industrial Wiring 150 150 300 12.5 EL-D-102 

EL-D-108 Commercial Wiring 150 150 300 12.5 EL-D-102 

TOTALS 600 600 1200 50.0 


Note: Course numbers and sequences are listed here for reference only. The actual delivery sequence of courses contained in this program m 

vary depending on individual campus scheduling. 

Maximum Time Fram (MTF) . . . . 75.0 semester credits 









66 11531 R0613


Electrical– ET100D Diploma Program 

EL-D-102 – FUNDAMENTALS OF 

ELECTRICITY 


This course gives the student a solid 

theoretical and practical understanding 

of the characteristics and properties of 

electricity. The student will learn about 

electrical charges, electron theory, current, 

voltage, magnetism, and electromagnetism. 

The student will also cover DC circuits, 

direct current, resistors, Ohm’s law, 

power, series circuits, parallel circuits, and 

series parallel circuits. The student will 

then progress on to alternating current 

and voltage. Topics include AC circuits, 

resistance, inductance and capacitance. In 

addition, practical operation of multimeters 

for voltage, current, and resistance readings, 

operation of electromagnetic devices, 

conductors, insulators, insulation, trade 

math, and trade safety will be covered. The 

course concludes with an introduction to the 

National Electrical Code. 

EL-D-104 – RESIDENTIAL WIRING 


The students will concentrate on the 

theoretical and practical applications of 

the National Electrical Code pertaining 

to the complete wiring of residences. 

Topics include schematic and blueprint 

reading, circuit layout, load computation, 

service panels, installation of lighting and 

power circuits, switches and receptacles, 

grounding rules, pulling wires, conduit 

bending, special wires, appliance wiring, 

special outlets, electrical meters, electrical 

testing and troubleshooting. In addition, 

students will learn the wiring techniques 

used in residential home. 

Prerequisite: EL-D-102 

EL-D-106 – INDUSTRIAL WIRING 


This course focuses primarily on AC and 

DC motors, controls, and their related 

components. The students will concentrate 

on single and three phase motors and 

control devices such as push-buttons, pilot 

lights, starters, contactors, relays, solenoids, 

control transformers, heavy fuses, and 

circuit breakers. The students will also 

gain an understanding of ladder diagrams 

including the reading and development of 

such diagrams. Additional topics include 

low voltage applications, high voltage 

applications, a basic introduction to 

Programmable Logic Controllers (PLC’s), 

industrial maintenance, and the National 

Electrical Code requirements of motors 

and controls. 

Prerequisite: EL-D-102 

EL-D-108 – COMMERCIAL WIRING 


This course stresses the theoretical and 

practical applications of electrical wiring 

in a commercial environment as governed 

by the National Electrical Code. The 

students will learn about the installation, 

maintenance, and repair of electrical wiring 

found in commercial buildings and singleand 

three-phase transformers. Topics 

covered include single- and three-phase 

electricity, grounding protection, large 

service panels, balancing loads, wireways, 

and commercial calculations. In addition, 

lighting fundamentals, fluorescent lighting, 

wireways and surface metal raceways, 

ducting, overcurrent protection, and 

electrical safety will be covered. 

Prerequisite: EL-D-102

Culinary Arts 

CUL101D – DIPLOMA PROGRAM 




total semester credit hours* 37.5 


weeks to complete – day/eve (approximate) . . .66 




The program’s objective is to develop graduates who are “Industry Ready”; 

confident, competent and with a sense of urgency. Graduates are prepared 

to enter the foodservice industry in a variety of entry-level positions. The 

program’s educational approach to this objective includes the following: 

• Provide students with the proper balance of theory and practical 

application of the culinary arts. 

• Provide students with a qualified, meaningful, well managed 

experiential learning opportunity. 

• Provide students with an opportunity to participate in community 

events and services. 

This approach to education not only produces technically skilled students, 

but also well rounded graduates who are prepared to be professional 

members of the communities in which they live and work. Students will 

be required to complete out-of-class assignments in each course, except 

externship. 

lecture lab externship total total 

number course hours hours hours hours credits prerequisites 

CUL140SA Introduction to Culinary Arts 45 45 0 90 3.5 

CUL150SA Culinary Foundations 45 45 0 90 3.5 

CUL160SA Advanced Skills – Seafood & Poultry 45 45 0 90 3.5 

CUL170SA Advanced Skills – Meats 45 45 0 90 3.5 

IBP140SA Baking and Pastry Techniques 45 45 0 90 3.5 

CUL180SA The Art of Garde Manger 45 45 0 90 3.5 

CUL190SA Global Cuisine and Culture 45 45 0 90 3.5 

FBM100SA Food and Beverage Management 45 45 0 90 3.5 

CUL240SA Foodservice Operations 45 45 0 90 3.5 

CUL250S Experiential Learning – Externship A 0 0 90 90 2.0 

CUL260S Experiential Learning – Externship B 0 0 90 90 2.0 

CUL270S Experiential Learning – Externship C 0 0 90 90 2.0 

Students must complete all course work 

prior to taking externship.* 





TOTALS 405 405 270 1080 37.5 

Course numbers and sequences are listed here for reference only. The actual delivery sequence of courses contained in this program may vary depending on individual 

campus scheduling. 

Each externship course is five weeks with a minimum of 90 hours; total Experiential Learning period is 15 weeks with a minimum of 270 hours of training at an approved 

externship site, working under the direction of a Chef and/or Manager, following all internal rules and regulations. 


* Note: Externships must be taken in sequence. 


8 Progress Drive • Shelton, CT 06484 • 203.929.0592 

toll free – 800.336.6384 





58 8811 R0413


CUL140SA – INTRODUCTION TO CULINARY 


This course provides students with an introduction to 

the fundamentals needed to build a successful culinary 

career. It starts with an introduction to culinary history, 

an orientation to the professional kitchen and an 

overview of the career opportunities available in the 

foodservice industry. Students participate in culinary 

product identification and taste exploration, equipment 

identification, standard measurement, and a thorough 

examination of knife safety and basic knife skills. The 

theory and practice of proper foodservice sanitation is 

studied and leads to national certification upon successful 

completion of the examination. Nutrition plays an 

important role and this course also provides students with 

the knowledge of the role of nutrition science in various 

segments of the food service industry. Students learn 

how to apply healthy and nutritious food selection and 

preparation to classical and modern cuisine. The path to 

professional and personal development starts here with 

the commitment to the highest standards of attitude, 

attendance, dress, respect and lifelong learning. 


CUL150SA – CULINARY FOUNDATIONS 


This course allows students to learn the basics of heat 

transfer and the affects that heat has on various foods. 

The techniques for the making of quality stocks will be 

covered with emphasis on accurate knife cuts to ensure 

desired results. Students will practice a full range of 

cooking techniques, including dry-heat, moist-heat and 

combination methods as applied to vegetables, starches, 

sandwiches, eggs and breakfast batter products. The 

making of salads and dressings will be covered as well 

as a focus on the specifications for purchasing, receiving 

and storing of common ingredients. Standard weights 

and measures will be emphasized in all procedures so that 

once the fundamental techniques have been learned; it is 

relatively easy to apply those techniques to a full repertoire 

of other recipes. 


CUL160SA – ADVANCED SKILLS – SEAFOOD & 

POULTRY 


Advanced Skills: Seafood and Poultry, is a foundation 

course for the culinary student, emphasizing the classic 

cooking methods, culinary terminology, identification, 

fabrication and preparation of seafood and poultry products. 

Preparation of sauces and soups will be explored; with the 

introduction and refinement of the thickening methods 

and techniques used therein. Consideration will be given to 

understanding the basics of flavors and flavorings and the 

factors affecting the perception of flavors, with emphasis 

on serving correctly seasoned foods. Included will be 

the proper use and care of culinary tools, practical use of 

culinary math and purchasing practices and procedures. 


CUL170SA – ADVANCED SKILLS – MEATS 


Advanced Skills: Meats, is a foundation course for 

the culinary student, emphasizing the classic cooking 

methods, culinary terminology, identification, fabrication 

and preparation of beef, veal, lamb and pork products. 

Preparation of sauces and soups will be explored; with the 

introduction and refinement of the thickening methods 

and techniques used therein. Consideration will be given to 

understanding the basics of flavors and flavorings and the 

factors affecting the perception of flavors, with emphasis 

on serving correctly seasoned foods. Included will be 

the proper use and care of culinary tools, practical use of 

culinary math and purchasing practices and procedures. 


IBP140SA – BAKING AND PASTRY TECHNIQUES 


This course explores the world of baking and pastry making 

through the eyes and needs of the culinary student. The 

baking skill, knowledge, experience and perspective gained 

through this course leads to the development of better 

overall chefs, managers and business owners. Each aspect 

of the baking spectrum is examined through its function 

of ingredients, mixing methods and finishing techniques. 

Basic bread baking principles explain how a simple formula 

of water, yeast, salt and flour is transformed into bread 

with irresistible taste, texture and fragrance. Danish 

pastries, pies and cakes are prepared, presented, tasted and 

critiqued. Restaurant-style desserts are prepared in both 

classical and modern styles. On-going professional and 

personal development is continued through the exposure 

to, and examination of, professional baker and pastry chef 

organizations, and dessert menu development. 


CUL180SA – THE ART OF GARDE MANGER 


This course develops an understanding of the organization, 

equipment, and responsibilities of the cold kitchen. 

Contemporary reception food, exciting buffet arrangements, 

and presentation skills are introduced. Modern and 

classical methods are explored in the preparation of pates, 

galantines, mousses, canapés and hors d’oeuvre. Artistry 

and innovation merge in the creation of fruit and vegetable 

garnishes and melon sculptures. Charcuterie specialties 

such as sausage making, meat smoking and fish curing are 

all part of this course. Techniques are explored through 

explanation, demonstrations and comparison tasting. By 

the end of this course the student should have the necessary 

skills and knowledge to plan, prepare and present a 

variety of cold specialties, hot foods and hybrid hot-cold 

preparation of foods. 


CUL190SA – GLOBAL CUISINE AND CULTURE 


Students in this course will learn to prepare, taste, serve, 

and evaluate traditional, regional dishes of important 

regions and cultures of the world. Emphasis will be 

placed on ingredients, flavor profiles, preparations, and 

techniques representative of the cuisines of the Far East, 

Middle East, Mediterranean, Europe, Africa, North 

America, and South America. 


FBM100SA – FOOD AND BEVERAGE MANAGEMENT 


This course teaches the use of restaurant control systems in 

menu development, accounting principles, staff training, 

table service and wine technology. Students learn to create 

and design menus. Students will explore accounting 

principles with foodservice industry comparisons. Basic 

computer literacy and restaurant-related computer 

applications are introduced. Students study the 

management process, effective communication skills, 

the supervisor’s role in decision-making and problem 

solving, effective use of delegation, conflict resolution, 

motivational techniques, and stress management. 

Organizational design, line and staff relationships and 

employee training programs are also presented in this 

course. Knowledge and techniques of table service are 

explored, guest check control, federal, state and local 

control laws and third party liability. Beverage technology 

studied includes distinguishing wines by grape, variety, 

growing region, production process and proper service. 


CUL240SA – FOODSERVICE OPERATIONS 


This course serves as an introduction to the real world of 

foodservice operations in which students make use of the 

skills that they have acquired. Making use of the classic 

brigade system, individuals will have the opportunity 

to prep and work all stations both in the kitchen and 

dining room. Stations will include, but are not limited 

to Sous Chef, Maître d’, Saucier, Garde Manger, Server, 

Back Waiter, Grillardin. This course will expand upon 

the creation of menus in regards to seasonality and 

demographics, all the while, monitoring food & beverage 

costs and labor cost. The exploration of different types 

of menus will be a focal point of this course. From the 

creation of cohesive menus, to proper applications of the 

products available, to the execution of individual’s job 

description, the future foodservice professional will be 

a great fit in the modern kitchen. Adherence to proper 

safety and sanitation requirements will also be strictly 

monitored. This class will take all knowledge, skills, and 

Culinary Arts – CUL101D Diploma Program 

techniques that have been taught, and apply it in such 

a way to link the training to the externship section and 

finally to the long successful careers ahead. 


CUL250S – EXPERIENTIAL LEARNING – EXTERNSHIP A 


For students, especially those with little previous experience, 

an experiential learning opportunity offers many benefits. 

This initial externship intends to broaden the scope of 

the “new” chef experience not commonly encountered in 

a student’s resident portion of their education or previous 

workplace environment. The focus is on training the 

student in culinary skills through greater insight into 

an actual work environment, developing sensitivity to 

professional responsibility and promoting student selflearning. 

Students typically receive an hourly wage. They 

perform a variety of challenging tasks in and out of the 

kitchen, under the guidance of a supervising chef/manager 

at an approved externship location. 

Prerequisite(s): Students must complete all course work prior to 

taking externship. Note: Externships must be taken in sequence. 

CUL260S – EXPERIENTIAL LEARNING – EXTERNSHIP B 


Once the initial externship has been completed, students 

are ready to move on to intermediate skills. Students 

should work on mastery of given tasks to achieve a 

reasonable level of competence so that they may continue 

to grow as an extern and fit into the team aspects of the 

establishment. Externs should be accepting and following 

school and company policies as well as maintaining 

the highest standards of professionalism and acceptable 

behavior in the workplace. 


taking externship. Note: Externships must be taken in sequence. 

CUL270S – EXPERIENTIAL LEARNING – EXTERNSHIP C 


This third segment of the externship experience allows 

students further opportunities to improve their skills, 

techniques, and most importantly, their speed, accuracy, 

and efficiency. It is also an opportunity for students to 

consider their next career moves. The Lincoln Culinary 

Institute’s Career Services Department welcomes students 

to return to the school during this phase to freshen up their 

resumes and cover letters, review the available job postings, 

and discuss whether they wish to stay on as regular 

employees at their current site or consider alternate options. 


taking externship. Note: Externships must be taken in sequence.

Air Conditioning, Heating & Refrigeration Technician 

HV200A DIPLOMA PROGRAM 

DAY DIVISION 

N New Britain Campus 

semester credit hours* 49.0 

approximate weeks to complete day . . . . 52.0 (includes scheduled breaks and holidays) 

instructional hours 1200 




Upon completion of this program, the student will possess the entry-level 

skills necessary to pursue employment within the installation, service, 

and maintenance areas of the heating, ventilation, air conditioning, and 

refrigeration industries. Students will be required to complete out-of-class 

assignments in each course. 

equipment description 

The classrooms and labs are equipped with the necessary heating, ventilation, 

air conditioning, and refrigeration (HVAC/R) equipment and materials 

essential for training HVAC/R Technicians. Major equipment in the labs 

include basic refrigeration systems, residential and commercial heating 

and air conditioning systems, residential, commercial, and industrial 

refrigeration systems and trainers, commercial ice machines, steam and hot 

water heating systems, forced warm air heating systems, computers, and 

refrigerant reclaim units. 



HV-D-102 HVAC Trade Math 48 0 48 2.0 


HV-D-104 Fundamentals of Refrigeration 63 63 126 5.0 

HV-D-106 Basic Electricity & Control Circuits 63 63 126 5.0 

HV-D-108 Building Trades Safety 36 0 36 1.5 HV-D-102, HV-D-104, HV-D-106 

HV-D-110 Domestic A/C & Refrigeration Systems 66 66 132 5.5 HV-D-102, HV-D-104, HV-D-106 

HV-D-112 Commercial Refrigeration Systems 66 66 132 5.5 HV-D-102, HV-D-104, HV-D-106 

HV-D-114 Basic Building Trades Blueprint Reading 24 0 24 1.0 HV-D-102, HV-D-104, HV-D-106 

HV-D-116 BOCA Mechanical Code 36 0 36 1.5 HV-D-102, HV-D-104, HV-D-106 

HV-D-118 HVAC Systems & Technology 60 60 120 5.0 HV-D-102, HV-D-104, HV-D-106 

HV-D-120 HVAC Control Systems 60 60 120 5.0 HV-D-102, HV-D-104, HV-D-106 

HV-D-122 Oil Burner Technology 57 57 114 4.5 HV-D-102, HV-D-104, HV-D-106 

HV-D-124 Heating Systems 57 57 114 4.5 HV-D-102, HV-D-104, HV-D-106 

HV-D-126 Heating System Controls 36 36 72 3.0 HV-D-102, HV-D-104, HV-D-106 

TOTALS 672 528 1200 49.0 


NEW BRITAIN CAMPUS 

Main Campus 

200 John Downey Drive • New Britain, CT 06051 

860.225.8641 • toll free – 800.336.6384 

www. www.lincolntech.com 




57 5641 R0413


HV-D-102 – HVAC TRADE MATH 


The student will receive the mathematical training 

required of today’s technicians. This instruction will 

consist of such mathematical operations as basic 

addition, subtraction, division, and multiplication. 

Upon mastery of these skills, the student will apply 

those basic operations to whole numbers, common 

fractions, decimal fractions, direct and computed 

measurements, percentages, and averages. The course 

will then progress on to cover practical mathematical 

applications as they relate to the HVAC/R industry. 

HV-D-104 – FUNDAMENTALS OF 

REFRIGERATION 


This course covers the fundamental principles of 

heat transfer as they apply to refrigeration systems. 

Topics covered include basic refrigeration components, 

Btu and energy transfer, pressure and temperature 

relationship and its effect on confined gases, soldering 

and brazing techniques using both propane and 

acetylene, and proper piping procedures. Students 

will also learn the use of test instruments such as 

temperature analyzers, bar gauge manifold assemblies, 

electronic leak detectors, and vacuum pumps. In 

addition, students will learn the proper use of 

refrigerant reclaim/recycle equipment and the EPA 

laws governing the handling and transport of CFC’s. 

HV-D-106 – BASIC ELECTRICITY AND 

CONTROL CIRCUITS 


Topics discussed include electrical safety, 

terminology, and definitions. Students will learn 

the principles of DC and AC currents, laws and 

formulas governing series, parallel, and compound 

circuits, transformers, generators, alternators, and 

various power sources. Students will also perform 

experiments in resistance, voltage, and current in 

various circuits and cover the operation, testing, and 

repair of AC motors. In addition, students will learn 

the proper procedure in developing block and ladder 

diagrams. Other topics include relays, solenoids, 

circuit layout, electrical schematics, and the operation 

of electric and pneumatic controls. 

HV-D-108 – BUILDING TRADES SAFETY 


As a continuation of the safety instruction 

given throughout the program, this course 

will focus on danger areas and methods to 

prevent construction accidents. Proper use of 

tools, electrical safety including tag-out and 

lock-out practices, proper eye protection, and 

preventative safety practices will be covered. 

Prerequisites: HV-D-102, HV-D-104, HV-D-106 

HV-D-110 – DOMESTIC A/C & 

REFRIGERATION SYSTEMS 


This course covers the radiation characteristics 

of different metals, the operation of various 

pumps, and the principles involved in 

expansion and contraction. The course then 

progresses on to cover the air conditioning and 

refrigeration equipment found in a residential 

setting. Students learn to install, troubleshoot, 

and repair the mechanical and electrical 

components of household refrigerators, chesttype 

and open-door freezers, window air 

conditioners, dehumidifiers, and thru-wall 

air conditioners and heat pumps. In addition, 

Air Conditioning, Heating and Refrigeration Technician HV200A – DAY DIVISION 

students will improve their skills developing 

electrical schematics for domestic systems and 

their related peripherals including time clocks, 

multi-speed fans, and selector switches. 


HV-D-112 – COMMERCIAL REFRIGERATION 

SYSTEMS 


This course covers the different types of 

commercial refrigeration systems in use today. 

Students will explore the components and uses 

of these systems including their methods of 

heat transfer, temperature controls, humidity 

controls, defrost methods, and in-line controls. 

Systems covered include low temperature 

refrigerators, reach-in freezers, refrigerated 

vending machines, chillers, and commercial 

ice machines. Students will then learn the 

proper techniques used in the installation, 

troubleshooting, and repair of these systems. 


HV-D-114 – BASIC BUILDING TRADES 

BLUEPRINT READING 


This course concentrates on the skills required 

to interpret orthographic projections, isometric, 

and detail drawings. In addition, students will 

learn to read and interpret blueprints as they 

relate to the building trades. 


HV-D-116 – BOCA MECHANICAL CODE 


Students will learn the proper use and 

implementation of the various codes governing 

the installation and service of HVAC/R 

equipment and plumbing applications as set 

forth in the BOCA National Mechanical Code 

Book. Students will learn to quickly find the 

regulations pertaining to specific jobs. 


HV-D-118 – HVAC SYSTEMS & TECHNOLOGY 


This course concentrates on the many methods 

of heat transfer in the air conditioning and 

heating modes. Systems covered include 

packaged and split air conditioners and heat 

pumps, both residential and light commercial. 

Each student will learn the seven steps in 

application engineering which includes building 

survey, load calculations, equipment selection, 

air distribution systems, installation, start-up 

procedures, and system balancing. Students 

will also use the proper test equipment in the 

repair and troubleshooting of these systems. In 

addition, students will learn about the special 

piping and plumbing methods in use today. 

Topics covered include gas piping, plastic and 

PVC piping, and the application of special 

piping methods. 


HV-D-120 – HVAC CONTROL SYSTEMS 


This unit of instruction places strong emphasis 

on the importance of a thorough knowledge 

of the various environmental control circuits 

in use throughout the HVAC field. Basic 

understanding of electric, electronic, and 

pneumatic control systems will be covered. 

In addition, voltage sources, temperature 

controls, enthalpy controls, and humidity 

controls will be explored. Students will learn 

the proper application of control systems, 

installation of control systems, and control 

system troubleshooting. Students will also use 

block and ladder electrical diagrams along with 

the proper electrical test equipment to perform 

advanced control circuit troubleshooting. 


HV-D-122 – OIL BURNER TECHNOLOGY 


This course begins with a discussion of fuel 

oils in use today and their relationship to 

today’s oil burners. Students will progress on to 

study the different components of oil burners, 

proper servicing and preventative maintenance 

techniques, and related components. Instruction 

includes servicing the nozzle, ignition assembly, 

various fuel pumps, and making adjustments 

for combustion efficiency using the appropriate 

equipment. Students will also learn about fuel 

storage and how to correct combustion problems 

and excessive fuel consumption. 


HV-D-124 – HEATING SYSTEMS 


This course concentrates on both gas and oil fired 

warm air, hot water, and steam based heating 

systems. Students will learn the installation, 

troubleshooting, and repair techniques of 

these systems along with other related topics. 

Various heat transfer methods such as hydronic 

and steam radiation will also be covered. In 

addition, students will learn to plan, design, 

and layout a heating system typically found in a 

residential setting. 


HV-D-126 – HEATING SYSTEM CONTROLS 


This course concentrates on the many different 

types of heating system controls and control 

systems. Automatic controls, thermostats, 

limit controls; pressure controls, primary 

controls, and zone controls will be covered. 

In addition, the student will learn about the 

different control systems for steam, hot water, 

and warm air units. Layout, design, function, 

installation, and troubleshooting of control 

wiring and their related electrical control 

circuits will also be covered. 

Prerequisites: HV-D-102, HV-D-104, HV-D-106

Air Conditioning, Heating & Refrigeration Specialist 

HV200B DIPLOMA PROGRAM 

EVENING DIVISION 

N New Britain Campus 

semester credit hours* . . . . 37.5 

approximate weeks to complete eve . . . . 77.0 (including holidays and scheduled breaks) 

total intructional hours . . . . 960 




Upon completion of this program, which provides the minimum training 

required for entry into this field, the student will possess the entry-level skills 

necessary to pursue employment within the service and maintenance areas of 

the HVAC/R industries. Students will be required to complete out-of-class 

assignments in each course. 

equipment description 

The classrooms and labs are equipped with the necessary heating, ventilation, 

air conditioning, and refrigeration (HVAC/R) equipment and materials essential 

for training HVAC/R Technicians. Major equipment in the labs include basic 

refrigeration systems, residential and commercial heating and air conditioning 

systems, residential, commercial, and industrial refrigeration systems and trainers, 

commercial ice machines, steam and hot water heating systems, forced warm air 

heating systems, computers, and refrigerant reclaim units. 

total total 

lecture lab/shop contact credit 


HV-E-101 HVAC Trade Math 48 0 48 2.0 


HV-E-103 Fundamentals of Refrigeration 48 48 96 4.0 

HV-E-105 Basic Electricity & Control Circuits 48 48 96 4.0 

HV-E-107 Building Trades Safety 0 36 36 1.0 HV-E-101, HV-E-103, HV-E-105 

HV-E-109 Domestic A/C & Refrigeration Systems 51 51 102 4.0 HV-E-101, HV-E-103, HV-E-105 

HV-E-111 Commercial Refrigeration Systems 51 51 102 4.0 HV-E-101, HV-E-103, HV-E-105 

HV-E-113 Basic Building Trades Blueprint Reading 24 0 24 1.0 HV-E-101, HV-E-103, HV-E-105 

HV-E-115 BOCA Mechanical Code 36 0 36 1.5 HV-E-101, HV-E-103, HV-E-105 

HV-E-117 HVAC Systems & Technology 45 45 90 3.5 HV-E-101, HV-E-103, HV-E-105 

HV-E-119 HVAC Control Systems 45 45 90 3.5 HV-E-101, HV-E-103, HV-E-105 

HV-E-121 Oil Burner Technology 40 40 80 3.0 HV-E-101, HV-E-103, HV-E-105 

HV-E-123 Heating Systems 40 40 80 3.0 HV-E-101, HV-E-103, HV-E-105 

HV-E-125 Heating System Controls 40 40 80 3.0 HV-E-101, HV-E-103, HV-E-105 


TOTALS 516 444 960 37.5 

NEW BRITAIN CAMPUS 

Main Campus 

200 John Downey Drive • New Britain, CT 06051 

860.225.8641 • toll free – 800.336.6384 

www. www.lincolntech.com 




57 5651 R0413


HV-E-101 – HVAC TRADE MATH 


The student will receive the mathematical training 

required of today’s technicians. This instruction 

will consist of such mathematical operations 

as basic addition, subtraction, division, and 

multiplication. Upon mastery of these skills, the 

student will apply those basic operations to whole 

numbers, common fractions, decimal fractions, 

direct and computed measurements, percentages, 

and averages. The course will then progress 

on to cover practical mathematical applications 

as they relate to the HVAC/R industry. 

Prerequisites: None 

HV-E-103 – FUNDAMENTALS OF 

REFRIGERATION 


This course covers the fundamental principles 

of heat transfer as they apply to refrigeration 

systems. Topics covered include basic refrigeration 

components, Btu and energy transfer, pressure 

and temperature relationship and its effect on 

confined gases, soldering and brazing techniques 

using both propane and acetylene, and proper 

piping procedures. Students will also learn the use 

of test instruments such as temperature analyzers, 

bar gauge manifold assemblies, electronic leak 

detectors, and vacuum pumps. In addition, 

students will learn the proper use of refrigerant 

reclaim/recycle equipment and the EPA laws 

governing the handling and transport of CFC’s. 


HV-E-105 – BASIC ELECTRICITY AND 

CONTROL CIRCUITS 


Topics discussed include electrical safety, 

terminology, and definitions. Students will learn 

the principles of DC and AC currents, laws 

and formulas governing series, parallel, and 

compound circuits, transformers, generators, 

alternators, and various power sources. Students 

will also perform experiments in resistance, 

voltage, and current in various circuits and 

cover the operation, testing, and repair of AC 

motors. In addition, students will learn the 

proper procedure in developing block and ladder 

diagrams. Other topics include relays, solenoids, 

circuit layout, electrical schematics, and the 

operation of electric and pneumatic controls. 


HV-E-107 – BUILDING TRADES SAFETY 


As a continuation of the safety instruction 

given throughout the program, this course will 

focus on danger areas and methods to prevent 

construction accidents. Proper use of tools, 

electrical safety including tag-out and lock-out 

practices, proper eye protection, and preventative 

safety practices will be covered. 

Prerequisites: HV-E-101, HV-E-103, HV-E-105 

HV-E-109 – DOMESTIC A/C & 

REFRIGERATION SYSTEMS 


This course covers the radiation characteristics 

of different metals, the operation of various 

Air Conditioning, Heating and Refrigeration Specialist HV200B– EVENING DIVISION 

pumps, and the principles involved in expansion 

and contraction. The course then progresses on 

to cover the air conditioning and refrigeration 

equipment found in a residential setting. 

Students learn to install, troubleshoot, and 

repair the mechanical and electrical components 

of household refrigerators, chest-type and 

open-door freezers, window air conditioners, 

dehumidifiers, and thru-wall air conditioners and 

heat pumps. In addition, students will improve 

their skills developing electrical schematics for 

domestic systems and their related peripherals 

including time clocks, multi-speed fans, and 

selector switches. 


HV-E-111 – COMMERCIAL REFRIGERATION 

SYSTEMS 


This course covers the different types of 

commercial refrigeration systems in use today. 

Students will explore the components and uses 

of these systems including their methods of heat 

transfer, temperature controls, humidity controls, 

defrost methods, and in-line controls. Systems 

covered include low temperature refrigerators, 

reach-in freezers, refrigerated vending machines, 

chillers, and commercial ice machines. Students 

will then learn the proper techniques used in the 

installation, troubleshooting, and repair of these 

systems. 


HV-E-113 – BASIC BUILDING TRADES 

BLUEPRINT READING 


This course concentrates on the skills required 

to interpret orthographic projections, isometric, 

and detail drawings. In addition, students will 

learn to read and interpret blueprints as they 

relate to the building trades. 


HV-E-115 – BOCA MECHANICAL CODE 


Students will learn the proper use and 

implementation of the various codes governing 

the installation and service of HVAC/R 

equipment and plumbing applications as set 

forth in the BOCA National Mechanical Code 

Book. Students will learn to quickly find the 

regulations pertaining to specific jobs. 


HV-E-117 – HVAC SYSTEMS & TECHNOLOGY 


This course concentrates on the many methods 

of heat transfer in the air conditioning and 

heating modes. Systems covered include 

packaged and split air conditioners and heat 

pumps, both residential and light commercial. 

Each student will learn the seven steps in 

application engineering which includes building 

survey, load calculations, equipment selection, 

air distribution systems, installation, start-up 

procedures, and system balancing. Students 

will also use the proper test equipment in the 

repair and troubleshooting of these systems. In 

addition, students will learn about the special 

piping and plumbing methods in use today. 

Topics covered include gas piping, plastic and 

PVC piping, and the application of special piping 

methods. 


HV-E-119 – HVAC CONTROL SYSTEMS 


This unit of instruction places strong emphasis 

on the importance of a thorough knowledge of 

the various environmental control circuits in use 

throughout the HVAC field. Basic understanding 

of electric, electronic, and pneumatic control 

systems will be covered. In addition, voltage 

sources, temperature controls, enthalpy controls, 

and humidity controls will be explored. Students 

will learn the proper application of control 

systems, installation of control systems, and 

control system troubleshooting. Students will 

also use block and ladder electrical diagrams 

along with the proper electrical test equipment to 

perform advanced control circuit troubleshooting. 


HV-E-121 – OIL BURNER TECHNOLOGY 


This course begins with a discussion of fuel 

oils in use today and their relationship to 

today’s oil burners. Students will progress on to 

study the different components of oil burners, 

proper servicing and preventative maintenance 

techniques, and related components. Instruction 

includes servicing the nozzle, ignition assembly, 

various fuel pumps, and making adjustments 

for combustion efficiency using the appropriate 

equipment. Students will also learn about fuel 

storage and how to correct combustion problems 

and excessive fuel consumption. 


HV-E-123 – HEATING SYSTEMS 


This course concentrates on gas and oil fired 

warm air, hot water, and steam based heating 

systems. Students will learn the installation, 

troubleshooting, and repair techniques of these 

systems along with other related topics. Various 

heat transfer methods such as hydronic and 

steam radiation will also be covered. In addition, 

students will learn to plan, design, and layout a 

heating system typically found in a residential 

setting. 


HV-E-125 – HEATING SYSTEM CONTROLS 


This course concentrates on the many different 

types of heating system controls and control 

systems. Automatic controls, thermostats, limit 

controls; pressure controls, primary controls, 

and zone controls will be covered. In addition, 

the student will learn about the different control 

systems for steam, hot water, and warm air 

units. Layout, design, function, installation, 

and troubleshooting of control wiring and their 

related electrical control circuits will also be 

covered. 

Prerequisites: HV-E-101, HV-E-103, HV-E-105

EFFECTIVE SEPTEMBER 10, 2013 for Hamden and Shelton 

EFFECTIVE SEPTEMBER 24, 2013 for New Britain 

REPLACE Grading Policy above and on Pages 32 - 33: 

Grading is based on the student’s class work and lab/shop work, and the results of written and performance tests. An 

average is taken of all grades in any marking period and must be at a specified CGPA or above to be considered 

making satisfactory academic progress. 

Percentage 

Letter 

Point 

Interpretation 

Grade 

Value 

95‐100 A Excellent Plus 4.0 

90‐94 A‐ Excellent 3.9 

87‐89 B+ Good Plus 3.8 

84‐86 B Good 3.5 

80‐83 B‐ Good Minus 3.0 

77‐79 C+ Average Plus 2.8 

74‐76 C Average 2.5 

70‐73 C‐ Average Minus 2.0 

67‐69 D+ Below Average 1.5 

64‐66 D Poor 1.2 

60‐63 D‐ Poor 1.0 

59 and 

below 

F Failing Work 0.0 

Incomplete I 

Temporary grade; is not considered in computing Grade point Average; 

Requires make‐up work 

N/A 

Withdrawal WA 

Received by students who officially withdraw from a course before the end 

of the drop/add period. 

N/A 

Withdrawal W Withdrawal after the drop/add period. N/A 

Pass P 

Received by students in internship /externship or Developmental Courses. "P" 

is not considered in computing the Grade Point Average. 

N/A 

Non‐Pass NP Received by students in Internship/externship or Developmental Courses N/A 

Repeat 

Course 

** Received by students who repeat a course. N/A 

Retaken 

Course 

R* If a student is given an exception, the Registrar can over‐ride course retake. N/A 

Transfer 

Credit 

Test Out 

Credit 

TR 

TO 

Indicates the school accepted credit earned for previous post‐secondary 

education at an institution other than a Lincoln Educational Services School. 

“TR” is not considered in computing the Grade Point Average. 

Indicates the School Accepted credit earned for testing out Of a course. “TO” 

is not considered in computing the Grade Point Average. 

N/A 

N/A 

The State of Connecticut mandates that all Electrical and HVACR students achieve a minimum grade of 75% at the end of 

each module. The student will be given instruction in related subjects, which assist him/her to qualify for State licensure upon 

successfully completing each module with a passing grade of 75% or higher and completing the mandated on the job training 

OJT requirement. Each student’s progress will be evaluated periodically and student-teacher conferences held as indicated to 

discuss academic progress. 

EFFECTIVE SEPTEMBER 2013 

ADD International Baking and Pastry program to the Career Programs section 

56 57 58 / 9676R0913

International Baking and Pastry 

IBP101D – DIPLOMA PROGRAM 




total semester credits* 37.5 


approximate weeks to complete – day/eve . 66 (including holidays and scheduled breaks) 




The program’s objective is to develop graduates who are “Industry Ready”; 

confident, competent and with a sense of urgency. Graduates are prepared to 

enter the foodservice industry in a variety of entry level positions. The program’s 

educational approach to this objective includes the following: 

• Provide students with the proper balance of theory and practical 

application of the baking and pastry arts. 

• Provide students with a qualified, meaningful, well managed experiential 

learning opportunity. 

• Provide student with an opportunity to participate in community events 

and services. 

lecture lab externship total total 

number course hours hours hours hours credits prerequisites 

CUL140SA Introduction to Culinary Arts 45 45 0 90 3.5 

CUL240SA Foodservice Operations 45 45 0 90 3.5 

FBM100SA Food and Beverage Management 45 45 0 90 3.5 

IBP150SA Artisan Breads and Viennoiserie 45 45 0 90 3.5 

IBP160SA American and European Pastry and Baked Goods 45 45 0 90 3.5 

IBP170SA Contemporary and Classical Cakes 45 45 0 90 3.5 

IBP140SA Baking and Pastry Techniques 45 45 0 90 3.5 

IBP180SA Techniques and Artistry in Sugar 45 45 0 90 3.5 

IBP190SA Techniques and Artistry in Chocolate 45 45 0 90 3.5 

This approach to education not only produces technically skilled students, but 

also well rounded graduates who are prepared to be professional members of the 

communities in which they live and work. 

Students will be required to complete out-of-class assignments in each course, 

except externship. 

CUL250S Experiential Learning – Externship A 0 0 90 90 2.0 

CUL260S Experiential Learning – Externship B 0 0 90 90 2.0 

CUL270S Experiential Learning – Externship C 0 0 90 90 2.0 







TOTALS 405 405 270 1080 37.5 

Course numbers and sequences are listed here for reference only. The actual delivery sequence of courses contained in this program may vary depending on individual 

campus scheduling. 

Each externship course is five weeks with a minimum of 90 hours; total Experiential Learning period is 15 weeks with a minimum of 270 hours of training at an approved 

externship site, working under the direction of a Chef and/or Manager, following all internal rules and regulations. 


* Note: Externships must be taken in sequence. 


8 Progress Drive • Shelton, CT 06484 

732.548.8798 





58 11528 R0413


International Baking and Pastry – IBP101D Diploma Program 

CUL140SA – INTRODUCTION TO CULINARY 


This course provides students with an introduction to 

the fundamentals needed to build a successful culinary 

career. It starts with an introduction to culinary history, 

an orientation to the professional kitchen and an 

overview of the career opportunities available in the 

foodservice industry. Students participate in culinary 

product identification and taste exploration, equipment 

identification, standard measurement, and a thorough 

examination of knife safety and basic knife skills. The 

theory and practice of proper foodservice sanitation 

is studied and leads to national certification upon 

successful completion of the examination. Nutrition 

plays an important role and this course also provides 

students with the knowledge of the role of nutrition 

science in various segments of the food service industry. 

Students learn how to apply healthy and nutritious food 

selection and preparation to classical and modern cuisine. 

The path to professional and personal development starts 

here with the commitment to the highest standards of 

attitude, attendance, dress, respect and lifelong learning. 


CUL240SA – FOODSERVICE OPERATIONS 


This course serves as an introduction to the real world 

of foodservice operations in which students make use 

of the skills that they have acquired. Making use of 

the classic brigade system, individuals will have the 

opportunity to prep and work all stations both in the 

kitchen and dining room. Stations will include, but 

are not limited to Sous Chef, Maître d’, Saucier, Garde 

Manger, Server, Back Waiter, Grillardin. This course 

will expand upon the creation of menus in regards to 

seasonality and demographics, all the while, monitoring 

food & beverage costs and labor cost. The exploration 

of different types of menus will be a focal point of this 

course. From the creation of cohesive menus, to proper 

applications of the products available, to the execution 

of individual’s job description, the future foodservice 

professional will be a great fit in the modern kitchen. 

Adherence to proper safety and sanitation requirements 

will also be strictly monitored. This class will take 

all knowledge, skills, and techniques that have been 

taught, and apply it in such a way to link the training to 

the externship section and finally to the long successful 

careers ahead. 


FBM100SA – FOOD AND BEVERAGE MANAGEMENT 


This course teaches the use of restaurant control 

systems in menu development, accounting principles, 

staff training, table service and wine technology. 

Students learn to create and design menus. Students 

will explore accounting principles with foodservice 

industry comparisons. Basic computer literacy and 

restaurant-related computer applications are introduced. 

Students study the management process, effective 

communication skills, the supervisor’s role in decisionmaking 

and problem solving, effective use of delegation, 

conflict resolution, motivational techniques, and stress 

management. Organizational design, line and staff 

relationships and employee training programs are also 

presented in this course. Knowledge and techniques of 

table service are explored, guest check control, federal, 

state and local control laws and third party liability. 

Beverage technology studied includes distinguishing 

wines by grape, variety, growing region, production 

process and proper service. 


IBP140SA – BAKING AND PASTRY TECHNIQUES 


This course explores the world of baking and pastry 

making through the eyes and needs of the culinary 

student. The baking skill, knowledge, experience and 

perspective gained through this course leads to the 

development of better overall chefs, managers and 

business owners. Each aspect of the baking spectrum 

is examined through its function of ingredients, mixing 

methods and finishing techniques. Basic bread baking 

principles explain how a simple formula of water, yeast, 

salt and flour is transformed into bread with irresistible 

taste, texture and fragrance. Danish pastries, pies and 

cakes are prepared, presented, tasted and critiqued. 

Restaurant-style desserts are prepared in both classical 

and modern styles. On-going professional and personal 

development is continued through the exposure to, 

and examination of, professional baker and pastry chef 

organizations, and dessert menu development. 


IBP150SA – ARTISAN BREADS AND VIENNOISERIE 


This course explores the time-honored craft of bread 

making. The focus is on the world of breads, doughs, 

and batters from the simplicity of the classical French 

baguette to the elegance of a flaky croissant. The art 

and science of baking is explored through extensive 

ingredient identification and experimentation. Today’s 

educated and quality-minded public has turned its 

sights to the professional baker to create handcrafted 

artisan-style breads. Viennoiserie style breakfast pastries 

such including Danish pastry along with muffins, 

scones and a variety of croissants are created, critiqued 

and consumed. Elements of healthy alternatives are 

discussed and prepared. 


IBP160SA – AMERICAN AND EUROPEAN PASTRY AND 

BAKED GOODS 


This course hones student’s baking skills and explores 

the preparation of pate choux, cookies and petit fours 

sec. Additionally emphasis is placed on the preparation 

and presentation of a variety of traditional and 

contemporary tarts, pies, and puff pastry items. Students 

study the use and function of ingredients, mixing 

methods and finishing techniques of desserts and baked 

goods. Elements of healthy alternatives are discussed 

and prepared. 


IBP170SA – CONTEMPORARY AND CLASSICAL CAKES 


This course focuses on the study and preparation of 

contemporary and classical cakes, torts, entremets, 

and petit gateaux from around the world. As a part of 

this focus, mousses, creams, and meringues are studied 

and used as included as fillings and toppings. A variety 

of classical American and International cake mixing 

methods is studied to include creaming, sponge and 

high ratio. A variety of icings and frostings are explored 

and prepared to fill and ice the baked cakes. Basic cake 

decoration is practiced in an effort to build skills, speed, 

and accuracy. Elements of healthy alternatives are 

discussed and prepared. 


IBP180SA – TECHNIQUES AND ARTISTRY IN SUGAR 


This course focuses on the many applications of sugar 

based components as they are used to create stunning 

decorations and centerpieces. It includes the design 

and creation of special occasion cakes such as wedding, 

birthday, and anniversary cakes. These beautiful 

expressions require a study and practice of advanced 

decoration, including rolled fondant, gum paste, and 

marzipan, which is also included in this course. The 

brilliant and exciting world of sugar art is studied and 

practiced with the inclusion of pulled sugar, blown 

sugar, spun sugar, pressed sugar, and pastillage. The 

various techniques of sugar art are combined to create 

stunning showpieces. 


IBP190SA – TECHNIQUES AND ARTISTRY IN 

CHOCOLATE 


This course enters the wide world of chocolate with an 

extensive study of this delectable delicacy. Chocolate 

is used to create everything from flavored truffles and 

candies to cocoa paintings and elaborate centerpieces 

Also included this course is a study of the design 

and execution of contemporary restaurant-style plated 

desserts and the preparation of a variety of frozen desserts 

including ice creams, sorbets, and gelatos. Elements of 

healthy alternatives are discussed and prepared. 


CUL250S – EXPERIENTIAL LEARNING – EXTERNSHIP A 


For students, especially those with little previous 

experience, an experiential learning opportunity offers 

many benefits. This initial externship intends to broaden 

the scope of the “new” chef experience not commonly 

encountered in a student’s resident portion of their 

education or previous workplace environment. The focus 

is on training the student in culinary skills through 

greater insight into an actual work environment, 

developing sensitivity to professional responsibility and 

promoting student self-learning. Students typically 

receive an hourly wage. They perform a variety of 

challenging tasks in and out of the kitchen, under the 

guidance of a supervising chef/manager at an approved 

externship location. 

Prerequisite(s): Students must complete all course work prior 

to taking externship. Note: Externships must be taken in 

sequence. 

CUL260S – EXPERIENTIAL LEARNING – EXTERNSHIP B 


Once the initial externship has been completed, students 

are ready to move on to intermediate skills. Students 

should work on mastery of given tasks to achieve a 

reasonable level of competence so that they may continue 

to grow as an extern and fit into the team aspects 

of the establishment. Externs should be accepting 

and following school and company policies as well as 

maintaining the highest standards of professionalism 

and acceptable behavior in the workplace. 



sequence. 

CUL270S – EXPERIENTIAL LEARNING – EXTERNSHIP C 


This third segment of the externship experience allows 

students further opportunities to improve their skills, 

techniques, and most importantly, their speed, accuracy, 

and efficiency. It is also an opportunity for students to 

consider their next career moves. The Lincoln Culinary 

Institute’s Career Services Department welcomes 

students to return to the school during this phase to 

freshen up their resumes and cover letters, review the 

available job postings, and discuss whether they wish 

to stay on as regular employees at their current site or 

consider alternate options. 



sequence.


2012-2014 

Official School Catalog 

Volume VII 




860-225-8641 

Main Campus 

Hamden Campus 



203-287-7300 

Branch Campus 




203-929-0592 

Branch Campus 

EFFECTIVE FOR ENROLLMENTS AS OF SEPTEMBER 1, 2013 FOR STARTS BETWEEN 

SEPTEMBER 1, 2013 and DECEMBER 31, 2013 


Scholarships 

2013 Fast Track Scholarship Program 

Purpose: 

The Fast Track Scholarship is designed to provide financial assistance to students who meet the criteria established 

below and want to enroll in one of the Lincoln Group of Schools* for start dates between 

September 1, 2013 through December 31, 2013. By offering the Fast Track Scholarship to future students who are 

interested in career fields such as automotive, diesel, culinary, or cosmetology, Lincoln continues to show its 

commitment to helping students reach their goals as it has done since opening its first school in 1946. 


In order to apply for the Fast Track Scholarship, an eligible student must: 

Be a 2013 high school graduate; 



Enroll in a program beginning September 1, 2013 

Start the program of your choice between September 1, 2013 and December 31, 2013; and 

Submit your Fast Track Scholarship application to the admissions department. 



listed above, and the admissions requirements in order to be considered an enrolled student, can be awarded this 

scholarship. 


Each eligible student may apply for one scholarship with an award of $1,000. The scholarship will be prorated over 

the entire length of his/her program and is specifically intended for 2013 high school graduates (proof of graduation 

is required as part of the admissions process). The Fast Track Scholarship Committee made up of faculty and/or staff 

will make the final decision regarding the award. 

56 57 58 / 96760913

Each campus location will have a scholarship committee comprised of staff and/or faculty members who will review 

the application to determine the winners. Any student can apply for the scholarship. However, only one Lincolnsponsored 

scholarship can be awarded per student. Applications can be submitted any time prior to enrollment 

periods established by the school of your choice. Winners of the scholarship will be notified in writing by school 

administration. The notification will include the amount being awarded and start date for the program. 


In order to be eligible for this scholarship, a student must enroll beginning September 1, 2013 and start their 

program between September 1, 2013 and December 31, 2013. The scholarship will not be awarded to any student 

who defers their enrollment past the requisite time period. The number of scholarships offered by each campus can 

vary based on the number of applications and the decisions made by the committee. This award is a scholarship and 

does not require any form of repayment to any of the Lincoln Group of Schools*. 



* The Lincoln Group of Schools includes those schools under the name Lincoln Technical Institute, Lincoln College of 

Technology, and Euphoria Institute of Beauty Arts & Sciences. This scholarship program will not be awarded to any student 

attending campuses in Pennsylvania. 

56 57 58 / 96760913


2012-2014 


Volume VII 




860-225-8641 

Main Campus 

Hamden Campus 



203-287-7300 

Branch Campus 




203-929-0592 

Branch Campus 

EFFECTIVE FOR ALL PRACTICAL NURSING DAY SHIFT PROGRAMS STARTING 

DECEMBER 1, 2013 through SEPTEMBER 30, 2014 


Scholarships 

2013-14 Pace Setter Practical Nursing Scholarship Program 

Purpose: 

The Pace Setter Practical Nursing Scholarship is designed to provide financial assistance to students who meet the 

criteria established below and start classes in the Practical Nursing day program at the New Britain, Hamden, or 

Shelton campuses between December 1, 2013 to September 30, 2014. By offering the Pace Setter Practical Nursing 

Scholarship to future practical nursing students, Lincoln continues to show its commitment to helping students reach 

their goals as it has done since opening its first school in 1946. 


In order to apply for the Pace Setter Practical Nursing Scholarship, an eligible student must: 



Start the Practical Nursing day program between 12/1/ 2013 through 9/30/ 2014; and 

Submit your Pace Setter Practical Nursing Scholarship application to the financial aid staff. 



listed above, and the admissions requirements in order to be considered an enrolled student, can be awarded this 

scholarship. 



the entire length of his/her program and is specifically intended for students enrolling in the day shift for the first 

time or have been out of the program for more than one year. The Pace Setter Practical Nursing Scholarship 

Committee made up of faculty and/or staff will make the final decision regarding the award. 

However, only one Lincoln-sponsored scholarship can be awarded per student. Applications can be submitted any 

time prior to enrollment periods established by the school of your choice. Winners of the scholarship will be notified 

56 57 58 / 96761013

in writing by school administration. The notification will include the amount being awarded and start date for the 

program. 


In order to be eligible for the scholarship, a student must start between December 1, 2013 and 

September 30, 2014. The scholarship will only be awarded to students enrolling in the day nursing program for the 

first time or have been out of the program for more than one year. The scholarship will not be awarded to any 

student who defers their enrollment past the requisite time period. Any student who switches from the day shift to 

the night shift will automatically forfeit his/her scholarship. A student who fails to make satisfactory academic 

progress and is suspended has the right to appeal, as described in the Appeals and Probation section of the academic 

catalog. The amount and number of scholarships offered by each campus can vary based on the number of 

applications and the decisions made by the committee. This award is a scholarship and does not require any form of 

repayment to Lincoln Technical Institute in New Britain, Hamden, or Shelton, CT. 



56 57 58 / 96761013


2012-2014 


Volume VII 




860-225-8641 

Main Campus 

Hamden Campus 



203-287-7300 

Branch Campus 




203-929-0592 

Branch Campus 

EFFECTIVE FOR STARTS BETWEEN JANUARY 1, 2014 and MARCH 31, 2014 


Scholarships 

American Hero and Single Parent Scholarships 

Purpose: 

Lincoln Scholarship Programs are designed to provide financial assistance to students who meet the criteria 

established below and want to enroll in one of the Lincoln Group of Schools* for start dates between January 1, 

2014 through March 31, 2014. By offering the American Hero and Single Parent Scholarships to future students 

who are interested in career fields such as automotive, allied health, skilled trades, culinary, or cosmetology, Lincoln 

continues to show its commitment to helping students reach their goals as it has done since opening its first school in 

1946. 


In order to apply for a Lincoln Scholarship, an eligible student must: 

 

 

 

 

 



Start the program of your choice by March 31, 2014; and 

Submit your Lincoln Scholarship application to the financial aid staff. 

American Hero Scholarship applicants must submit proof of military service. 

Those students awarded a scholarship must maintain satisfactory academic progress and also must attend the 


listed above, and the admissions requirements in order to be considered an enrolled student, and who have 

demonstrated a financial need, can be awarded this scholarship. 

56 57 58 / 96761113



the entire length of his/her program. The Lincoln Scholarship Committee made up of faculty and/or staff will make 

the final decision regarding the award. 

Only one Lincoln scholarship can be awarded per student. Applications can be submitted any time prior to 

enrollment periods established by the school of your choice. Winners of the scholarship will be notified in writing 

by school administration. The notification will include the amount being awarded and start date for the program. 


In order to be eligible for the scholarship, a student must start between January 1, 2014 and 

March 31, 2014. The scholarship will not be awarded to any student who defers their enrollment past the requisite 

time period. The amount and number of scholarships offered by each campus can vary based on the number of 

applications and the decisions made by the committee. This award is a scholarship and does not require any form of 

repayment to any of the Lincoln Group of Schools*. 

These Scholarship programs can be suspended at any time. There would be no adverse impact on those students who 

were awarded a scholarship in the event that the Scholarship program was suspended. 

*The Lincoln Group of Schools includes those schools under the name Lincoln Technical Institute, Lincoln College of Technology, and Euphoria 

Institute of Beauty Arts & Sciences. This scholarship program will not be awarded to any student attending campuses in Pennsylvania. 

56 57 58 / 96761113

ADMINISTRATION AND FACULTY STAFF 



2012-2014 

Volume VII 




860‐225‐8641 

Main Campus 

Hamden Campus 



203‐287‐7300 

Branch Campus 




203‐929‐0592 

Branch Campus 

NEW BRITAIN FACULTY 

PROGRAM 

ACHR 

John O'Brien 

Frank Sloan 

Jeff McManamy 

Gene Bartholomew 

EFFECTIVE AUGUST 2013 

TITLE 

Lead Instructor 

Instructor 

Electrical 

Steve Fitol 

Andre Beaudette 

Dawson Parker 

Leroy Gay 

Ed Wadsworth 

Regional Electrical Program Manger 

Lead Instructor 

Instructor 

Medical Assistant 

Jillian Jagielo 

Nancy Guyette 

Amy Kohler 

Mary Pray 

Joe Stango 

Ray Ward 

Program Manager 

Instructor 

Instructor 

57 / 9676R0813

Nursing 

Patty Delucia 

Joann Maffeo 

Gloria Nardella 

Shirley Banic 

Cheryl Dagadu 

Lois Daniels 

Deb Doyon 

Denise Erickson 

Joyce Gorcyca 

Dawn Mapp 

Kimberly McKinnon 

Kelli Naidorf 

Susan Peaks 

Kelly Quijano 

Nancy Smith 

Carole Wedler 

Fern Wildman‐Schrier 

Doris Williams 

Regional Nursing Program Manager 

Program Manager 

Evening Nursing Program Manager 

Instructor 

Instructor 

Instructor 

Instructor 

Instructor 

Instructor 

Instructor 

NEW BRITAIN ADMINSTRATION STAFF 

Administration 

Janet Clark 

Cindy Mann 

Sarah Perez 

TITLE 

Executive Director 

Academic Dean 

Director of Student Services 

Admissions 

Tina Cinanchetti 

Sharon Watts 

Elisa Valentine 

Ann Hainsworth 

Randi Kusher 

Melissa Ulery 

Karen Sadowski 

Director of Admissions 

Receptionist 

Receptionist 

Admissions Representative 




Financial Aid 

Kelly O'Connor 

Karla Dzwonkowski 

Nicole Fongemie 

Kerry Quinn 

Regional Director of Financial Aid 

Director of Financial Aid 

Financial Aid Officer 


57 / 9676R0813

Business Office 

Sharon Gemelli 

Jennifer Thibodeau 

Mark Dawick 

Maria Torres 

Katherine Mohr 

Regional Director of Administrative Services 

Accounts Payable/Payroll 

Assistant Director of Administrative Services 

Business Office Coordinator 

Registrar 

Career Services 

Joanne White 

Michelle Hill 

Stacy Asklar 

Director of Career Services 

Career Services Representative 

Career Services Representative 

IT 

David Heintz 

Joe Skorupski 

Regional IT Administrator 

IT Administrator 

Maintenance 

Mike Pidskalny 

Maintenance 

57 / 9676R0813




2012-2014 

Volume VII 




860‐225‐8641 

Main Campus 

Hamden Campus 



203‐287‐7300 

Branch Campus 




203‐929‐0592 

Branch Campus 

EFFECTIVE OCTOBER 2013 

HAMDEN ADMINISTRATION STAFF 

Name 

Feldman, Marc E 

Job Title 

Executive Director/Director of Education 

O'Brien, Charlotte 

Garry, Diane 

Radaskie, Mary E 

Registrar 

Financial Aid Advisor 

Financial Aid Advisor 

Chris Balogh 

Erica Jerolman 

Evan Stimpson 

Admissions Coordinator 



Gemelli, Sharon 

Teresa Bell 



56 / 9676R1013

Name 

Desiree Mantie 

Emily Stracener 

Job Title 

Dir. Of Career Services 

Career Services Rep 

O'Connor, Kelly 

Diane Garry 

Mary Radaskie 


Financial Aid 

Financial Aid 

Mike Pidskalny 

Maintenance 

Jennifer Thibodeau 

Human Resources (NB) 

David Heintz 

Joseph Skorups 

IT Technician 

IT Technician 

56 / 9676R1013

HAMDEN FACULTY STAFF 

Name 

Fitol, Steve 

Barringham, Harold S. 

Costanzo, John P. 

Defelice, Michael G 

Tarzia, Jimmy 

Job Title 

Program Manager/Electrical 

Instructor/Electrical 




Fair-Goin, Arceola 

DiMeo, Christine J 

Tomin, Katarina 

Lloyd, Rena 

Program Manager, Medical Assisting 

Instructor/Medical Assisting 



Simonetti, Louise A. 

Chernesky, Lisbeth A 

Glenn, Destinee N 

Program Manager/Nursing 

Education Supervisor/Nursing 

Administrative Assistant/Nursing 

Pratt, Susan C. 

Normand, Elizabeth C 

Nolan, Barbara 

Bailey, Valerie A 

Greene, Karen A 

Kinton, Amy C 

Ercolano, Elizabeth A. 

Simpson, Nicole A 

Pfeiffer, Ellen P 

Instructor/Nursing 









56 / 9676R1013

Name 

Binowski, Sharon L 

Fray, Marlene M 

Ferreira, Marie A 

Haffees, Maimoona B 

Feitel, Nanci K 

Boahemaa, Nana A 

Demeyer, Laura S 

Yasuda, Barbara J 

Vollmart-Nevin, Teresa 

Doxsey, Donna M 

Brochinsky, William M 

Job Title 












Kiraly, Diane 

Substitute-Nursing 

56 / 9676R1013




2012-2014 

Volume VII 




860-225-8641 

Main Campus 

Hamden Campus 



203-287-7300 

Branch Campus 




203-929-0592 

Branch Campus 

EFFECTIVE October 2013 

SHELTON ADMINISTRATION STAFF 

Name/Department 

Dr. Susan G. Naples 

Sandra Rohrer 

Marilyn Leeney 

Dorothy Farmer 

Financial Aid 

Danielle Larubina 

Felicia Bobbett 

Career Services 

Denise Freeman 

Jill Stabinsky 

Admissions 

Nicole Givens 

Joanna Lia 

Shelly Ramos 

Jackie Berrios 

Stacey Williams 

Danielle Siriano 


Sharon Gemelli 

Joseph Naples 

Title/Position 

Executive Director 

Director of Education 

Registrar 

Receptionist 

PT Evening Receptionist 


Assistant Director of Financial Aid 


Director of Career Services 

Career Services Advisor 

Director of Admissions 





Admissions Coordinator/Telemarketer 


Business Office Coordinator 

58 / 9676R1013

SHELTON FACULTY STAFF 

Name/Department Title/Position Name/Department Title/Position 

Nursing 

Culinary /IBP Rosemarie Baker Program Manager 

Chef Redos Program Manager Deanna Cabral Administrative Assistant 

Chef Bianco FT Instructor Rayna Salemme Evening Supervisor 

Chef Agamie FT Instructor Fairouz Alqaisi FT Instructor 

Chef Lestrud FT Instructor Janet McCann FT Instructor 

Chef Benedicto FT Instructor Jody Murphy FT Instructor 

Chef Blass FT Instructor Corrine Panagos FT Instructor 

Chef Mirabilio FT Instructor Rosalie Shabet FT Instructor 

Chef Brai PT Instructor Ellen Sutton FT Instructor 

Chef Burke Substitute Marilou Sawan FT Instructor 

Electrical John Anantharaj PT Instructor 

Steve Fitol Regional Director Holly Brancato PT Instructor 

Al Mallozzi Lead Instructor David Depukat PT Instructor 

Salih Gjonbalaj FT Instructor Loris Edwards PT Instructor 

John Karcher PT Instructor Patrice Harrison PT Instructor 

Lance Peters PT Instructor Cynthia Jeffrey PT Instructor 

Sean LaPak Substitute Amy Johnson PT Instructor 

Eileen Knox 

PT Instructor 

Medical Assistant Jody Koch PT Instructor 

Carolyn Angelicola Program Manager Janice Kolesar PT Instructor 

Brittani Galasso FT Instructor Kim Leahy PT Instructor 

Dawn Hansen FT Instructor Lorna Lintag PT Instructor 

Catherine McDonald FT Instructor Donna Lisewski PT Instructor 

Mary Dunn PT Instructor Kari Lovallo PT Instructor 

William Mayeran PT Instructor Maria MacKeil PT Instructor 

Deanna Zielinski PT Instructor Irene Miller PT Instructor 

Latoyia Dear Substitute Instructor Dennise Murray-Boyle PT Instructor 

Carolyn Nicholson 

PT Instructor 

Christopher Sage 

PT Instructor 

Marilou Sawan 

PT Instructor 

Nicole Simpson 

PT Instructor 

Carla Smith 

PT Instructor 

Alejandra Valmonte PT Instructor 

Donna Wallace 

PT Instructor 

Patricia Winn 

PT Instructor 

Diane Youd 

PT Instructor 

Jean Zimkus 

PT Instructor 

58 / 9676R1013

SHELTON FACULTY STAFF 

Name/Department 

Nursing 

Jessica DeMoura 

Donna Gucwa 

Diane Marangelo 

Jean Reilly 

Eric Sisam 

Deolinda Venditto 

Doreen Walsh 

Title/Position 

Substitute 

Substitute 

Substitute 

Substitute 

Substitute 

Substitute 

Substitute 

58 / 9676R1013

SCHEDULE OF FEES ADDENDUM 

2012-2014 Official School Catalog, Volume VII 

Day Division Programs Tuition Text Books Equipment 

Air Conditioning, Heating & Refrigeration Technician 22,337 881.00 755.00* 

Culinary Arts 28,326 905.00 753.00* 

International Baking & Pastry 28,326 905.00 753.00* 

Electrical 22,337 780.00 723.00* 

Medical Assistant 15,000 1214.00 153.00* 

Practical Nursing 31,475 1207.00 301.00* 

Evening Division Programs Tuition Text Books Equipment 

Air Conditioning, Heating & Refrigeration Specialist 18,704 881.00 755.00* 

Culinary Arts 28,326 905.00 753.00* 

International Baking & Pastry 28,326 905.00 753.00* 

Electrical 18,704 780.00 723.00* 

Medical Assistant 15,000 1214.00 153.00* 

Practical Nursing 31,475 1207.00 301.00* 

Tuition rates and pricing effective September 20, 2013. 

Tuition rates do not include a $150 registration fee. A $25.00 deposit must be paid at time of enrollment 

*Prices include 6.35% sales tax. Equipment pricing includes a lab fee and administrative processing fee for 

potential student injuries. 

Comparable program information related to tuition, fees, and program length can be obtained 

from Accrediting Commission for Career Schools and Colleges of Technology, 2101 Wilson 

Boulevard, Suite 302, Arlington, VA 22201, Tel. (703) 247-4212. 

Additional Costs: 

Culinary Arts and International Baking & Pastry students are required to pay an additional food cost fee of $250 to repeat 

any practical course offering and $50 to participate in any practical makeup activities. 

56 57 58 CT CI R0913

CLASS HOLIDAYS 

There will be no classes for students on the following holidays. 

New Year's Day January 1, 2013 

Martin Luther King Day January 21, 2013 

Presidents' Day February 18, 2013 

Memorial Day May 27, 2013 

Summer Break July 1, 2013 to July July 5, 2013 

Labor Day September 2, 2013 

Columbus Day October 14, 2013 

Thanksgiving Break November 27, 2013 to November 29, 2013 

Christmas Holiday December 23, 2013 to December 31, 2013 

MEDICAL MEDICAL ELEC/HVAC 

DAYS EVES DAYS 

MON-FRI MON,WED,THU MON-THU 

8:00 AM - 1:00 PM 5:45 PM - 10:15 PM 8:00 AM - 3:00 PM 

MOD 

START MOD END 

MOD 

START MOD END MOD START MOD END 

01/15/13 02/11/13 02/25/13 04/09/13 01/07/13 04/01/13 

02/12/13 03/07/13 04/11/13 05/28/13 3/20/2013 (Hamden) 06/24/13 

03/08/13 04/03/13 05/30/13 07/22/13 4/2/2013 (New Britain) 06/24/13 

04/03/13 04/29/13 07/24/13 09/09/13 06/25/13 09/23/13 

04/30/13 05/23/13 09/11/13 10/28/13 09/24/13 12/18/13 

05/24/13 06/19/13 10/30/13 12/16/13 

06/20/13 07/22/13 12/18/13 02/13/14 

07/23/13 08/15/13 

08/16/13 09/11/13 

09/12/13 10/07/13 

10/08/13 11/01/13 

11/04/13 12/02/13 

12/03/13 01/06/14 

Elec/HVAC 

EVES 

MON, WED, THURS 

5:45 PM - 10:15 PM 


DAYS 

MON-WED 

8:00 AM - 2:20PM 

THUR-FRI 


EVES 

MON-TUES 

5:00 PM - 10:00 PM 

WED-THUR 

MOD 

START MOD END 6:45 AM- 4:15 PM 

4:45 PM - 10:00 PM 

MOD 

04/08/13 08/15/13 


08/19/13 01/09/13 03/11/13 06/07/13 01/02/13 06/27/13 

06/10/13 09/06/13 07/08/13 12/05/13 

09/09/13 12/06/13 12/09/13 05/15/14 

12/09/13 03/07/14 

57 / 10255R0813 

LINCOLN TECH - NEW BRITAIN CAMPUS 

2013 ACADEMIC CALENDAR 

ALL PROGRAMS







Summer Break June 30, 2014 to July 4, 2014 





MEDICAL MEDICAL ELEC/HVAC 



8:00 AM - 1:00 PM 5:45 PM - 10:15 PM 8:00 AM - 3:00 PM 

MOD 

START 

MOD 

END 

MOD 

START 

MOD 

END 

MOD START 

MOD 

END 

01/07/14 01/31/14 02/19/14 04/03/14 01/02/14 03/27/14 

02/03/14 02/27/14 04/07/14 05/21/14 03/31/14 06/19/14 

03/03/14 03/26/14 05/22/14 07/16/14 06/24/14 09/18/14 

03/27/14 04/21/14 07/17/14 09/03/14 09/22/14 12/16/14 

04/22/14 05/16/14 09/04/14 10/22/14 12/17/14 03/23/15 

05/20/14 06/13/14 10/23/14 12/11/15 

06/16/14 07/16/14 12/15/14 02/11/15 

07/17/14 08/11/14 

08/12/14 09/05/14 

09/08/14 10/01/14 

10/29/14 11/21/14 

11/24/14 12/22/14 


Elec/HVAC 

DAYS 

EVES 

MON-WED 


8:00 AM - 2:20PM 

5:45 PM - 10:15 PM THUR-FRI 

MOD 

START 

MOD 

END 

6:45 AM- 4:15 PM 

MOD 

MOD 


EVES 

MON-TUES 

5:00 PM - 10:00 PM 

WED-THUR 

4:45 PM - 10:00 PM 

01/13/14 05/21/14 

START END 

MOD START 

05/22/14 10/06/14 03/10/14 06/06/14 05/19/14 10/23/14 

10/08/14 03/04/15 06/09/14 09/05/14 10/27/14 10/27/14 

09/08/14 12/05/14 

12/08/14 03/06/15 

57 / 10255R0813 

LINCOLN TECH - NEW BRITAIN CAMPUS 


ALL PROGRAMS 

MOD 

END












MOD 

START 

MOD 

END 

MOD 

START 

MOD 

END 

MOD START 

MOD 

END 

01/15/13 02/11/13 02/25/13 04/09/13 01/07/13 04/01/13 

02/12/13 03/07/13 04/11/13 05/28/13 03/20/13 06/24/13 

03/08/13 04/03/13 05/30/13 07/22/13 06/25/13 09/23/13 

04/03/13 04/29/13 07/24/13 09/09/13 09/24/13 12/18/13 

04/30/13 05/23/13 09/11/13 10/28/13 

05/24/13 06/19/13 10/30/13 12/16/13 

06/20/13 07/22/13 12/18/13 02/13/14 

07/23/13 08/15/13 

08/16/13 09/11/13 

09/12/13 10/07/13 

10/08/13 11/01/13 

11/04/13 12/02/13 

12/03/13 01/06/14 

5:45 PM - 10:15 PM THUR-FRI 

MOD 

START 

MOD 

END 

6:45 AM- 4:15 PM 

MOD 

04/08/13 08/15/13 

START 

LINCOLN TECH - HAMDEN CAMPUS 


ALL PROGRAMS 

MEDICAL MEDICAL ELEC 



8:00 AM - 1:00 PM 5:45 PM - 10:15 PM 8:00 AM - 3:00 PM 

Elec 

EVES 



DAYS 

MON-WED 

8:00 AM - 2:20PM 


EVES 

MON-TUES 

5:00 PM - 10:00 PM 

WED-THUR 

4:45 PM - 10:00 PM 

MOD 

END 

MOD START 

MOD 

END 

08/19/13 01/09/13 03/11/13 06/07/13 01/02/13 06/27/13 

06/10/13 09/06/13 07/08/13 12/05/13 

09/09/13 12/06/13 12/09/13 05/15/14 

12/09/13 03/07/14 

56 / 10255R0813

LINCOLN TECH - HAMDEN CAMPUS 


ALL PROGRAMS 












MEDICAL 

ASSISTANT 

MEDICAL 

ASSISTANT 

ELECTRIC 

PROGRAM 


MON-FRI MON,TUE,THU MON-THU 

8:00 AM - 1:00 PM 8:00 AM - 3:00 PM 

MOD 

START MOD END 

MOD 


01/07/14 01/31/14 02/18/14 04/03/14 01/02/14 03/27/14 

02/03/14 02/27/14 04/07/14 05/20/14 03/31/14 06/19/14 

03/03/14 03/26/14 05/22/14 07/15/14 06/24/14 09/18/14 

03/27/14 04/21/14 07/17/14 09/01/14 09/22/14 12/16/14 

04/22/14 05/16/14 09/04/14 10/21/14 12/17/14 03/23/15 

05/20/14 06/13/14 10/23/14 12/11/15 

06/16/14 07/16/14 12/15/14 02/10/15 

07/17/14 08/11/14 

08/12/14 09/05/14 

09/08/14 10/01/14 

10/29/14 11/21/14 

11/24/14 12/22/14 

ELECTRIC 

PROGRAM 

EVES 


PRACTICAL 

NURSING 

DAYS 

MON-WED 

8:00 AM - 2:20PM 

THUR-FRI 

PRACTICAL NURSING 

EVES 

MON-TUES 

5:00 PM - 10:00 PM 

6:45 AM- 4:15 PM 

MOD 

START MOD END WED-THUR 

5:45 PM - 10:15 PM 

MOD 

START MOD END 03/10/14 06/06/14 4:45 PM - 10:00 PM 

01/15/14 05/22/14 06/09/14 09/05/14 MOD START MOD END 

05/28/14 10/08/14 09/08/14 12/05/14 05/19/14 10/23/14 

10/09/14 03/05/15 12/08/14 03/06/15 10/27/14 10/27/14 

56 / 10255R0813

LINCOLN TECH - SHELTON CAMPUS 


ALL PROGRAMS 






Good Friday March 29, 2013 







Medical Assistant Medical Assistant Electrical 



8:00 AM - 1:00 PM 5:45 PM - 10:15 PM 8:00 AM - 3:00 PM 

MOD 

START MOD END 

MOD 


01/16/13 02/11/13 02/14/13 04/02/13 03/19/13 06/10/13 

02/12/13 03/08/13 04/04/13 05/20/13 06/11/13 09/09/13 

03/11/13 04/04/13 05/21/13 07/15/13 09/10/13 12/04/13 

04/05/13 04/30/13 07/16/13 08/29/13 12/05/13 03/12/14 

05/01/13 05/24/13 09/03/13 10/21/13 

05/28/13 06/20/13 10/22/13 12/09/13 

06/21/13 07/23/13 12/10/13 02/06/14 

07/24/13 08/16/13 

08/19/13 09/12/13 

09/13/13 10/08/13 

10/09/13 11/04/13 

11/05/13 12/03/13 

12/04/13 01/08/14 

Electrical 

EVES 


5:45 PM - 10:15 PM 


DAYS 

MON-WED 

8:00 AM - 2:20PM 

THUR-FRI 


EVES 

MON-TUES 

5:00 PM - 10:00 PM 

WED-THUR 

MOD 


4:45 PM - 10:00 PM 

MOD 

04/08/13 08/19/13 


08/21/13 01/13/14 03/11/13 06/07/13 01/02/13 06/27/13 

06/10/13 09/06/13 07/08/13 12/05/13 

09/09/13 12/06/13 12/09/13 05/15/14 

12/09/13 03/07/14 

Culinary 

DAYS 

MON-THUR 

Culinary 

EVES 

MON--THUR 

IB&P 

Days 

MON--THUR 

8:00 AM - 12:30 PM 

6:00 PM - 10:30 PM 

8:00 AM - 12:30 PM 

START END START END START END 

1/29/2013 5/1/2014 1/29/2013 5/1/2014 11/13/2013 3/2/2015 

4/10/2013 7/21/2014 4/10/2013 7/21/2014 

7/25/2013 11/3/2014 7/25/2013 11/3/2014 

11/13/2013 3/2/2015 11/13/2013 3/2/2015 

58 / 10255R1013






Good Friday April 18, 2014 







MOD 

START 

MOD END 

LINCOLN TECH - SHELTON CAMPUS 


ALL PROGRAMS 

Medical Assistant Medical Assistant Electrical 

DAYS 

EVES 

DAYS 


8:00 AM - 1:00 PM 5:45 PM - 10:15 PM 8:00 AM - 3:00 PM 

MOD 


01/09/14 02/04/14 02/10/14 03/27/14 03/13/14 06/04/14 

02/05/14 03/03/14 03/31/14 05/13/14 06/05/14 09/03/14 

03/04/14 03/27/14 05/15/14 07/08/14 09/04/14 12/01/14 

03/28/14 04/23/14 07/10/14 08/25/14 12/02/14 

04/24/14 05/19/14 08/26/14 10/14/14 

05/20/14 06/13/14 10/16/14 12/02/14 

06/16/14 07/16/14 12/04/14 02/02/15 

07/17/14 08/11/14 

08/12/14 09/05/14 

09/08/14 10/01/14 

10/02/14 10/28/14 

10/29/14 11/21/14 

11/24/2014 12/22/2014 

Electrical 

EVES 


5:45 PM - 10:15 PM 


DAYS 

MON-WED 

8:00 AM - 2:20PM 

THUR-FRI 


EVES 

MON-TUES 

5:00 PM - 10:00 PM 

WED-THUR 

MOD 


4:45 PM - 10:00 PM 

MOD 

01/15/14 05/22/14 


05/28/14 10/08/14 03/10/14 06/06/14 05/19/14 10/23/14 

10/09/14 03/05/15 06/09/14 09/05/14 10/27/14 10/27/14 

09/08/14 12/05/14 

12/08/14 03/06/15 

Culinary & IB&P 

DAYS 

MON-THUR 

8:00 AM - 12:30 PM 

Culinary & IB&P 

EVES 

MON--THUR 

6:00 PM - 10:30 PM 

START END START END 

2/10/2014 5/7/2015 2/10/2014 5/7/2015 

5/28/2014 8/17/2015 5/28/2014 8/17/2015 

9/18/2014 1/4/2016 9/18/2014 1/4/2016 

12/4/2014 3/16/2016 12/4/2014 3/16/2016 

58 / 10255R1013

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